tag:blogger.com,1999:blog-59390001993036834962015-07-28T06:53:57.355-04:00This blog has moved to www.tartletsweets.comTartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-5939000199303683496.post-24148076511117325102014-02-15T09:54:00.000-05:002014-02-15T09:54:02.423-05:00This blog has moved as of 02/14/14!Tartlet Sweets has a new home at <a href="http://www.tartletsweets.com/">www.tartletsweets.com</a>. Please continue following my sweet adventures there. &lt;3Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com0tag:blogger.com,1999:blog-5939000199303683496.post-63327720495862293202013-10-31T18:12:00.000-04:002013-10-31T18:12:14.784-04:00Bourbon + Walnut + Sorghum Swirl No-Churn Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10565954634/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0197 by tartletsweets, on Flickr"><img alt="DSC_0197" height="468" src="http://farm6.staticflickr.com/5475/10565954634_2420eecb7e_z.jpg" width="700" /></a></div><br />Dale and I have come to the conclusion that we can never make dinner on Mondays. We like to plan our meals for the week and always include one for each weekday. But it never fails that we end up running some errand or working late or meeting up with someone or spending way way too long in the consumer culture Halloween store black hole, looking for a plastic skeleton to spookily hang on our front porch and candy to hand out to the little ones. We inevitably end up grabbing pizza or tacos or whatever else is easy and quick and actually available on a Monday at 9:00 PM... because we waited too long to eat and got all hangry.<br /><br />I have similar experiences with store bought ice cream. Virtually every time I am at the grocery store, I head to the frozen food aisle in search of something sweet. But the flavors are either too generic or just the wrong combination of flavors. I hate when I read the description on the tub and something sounds delicious until I get to the last component, which most often ends up ruining the entire thing for me. It's like when you go shopping and see an awesome dress that you would totally try it on if only it didn't have that weird buckle thing on the shoulder that's not at all necessary and pretty much ruins it. Yeah, it's exactly like that. Anyway, even though I never find the ice cream I <i>really</i> want, I continue to traipse to the aisle and gaze at the massive selection and settle for something I wasn't looking for or leave empty handed.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10565967236/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0156 by tartletsweets, on Flickr"><img alt="DSC_0156" height="469" src="http://farm8.staticflickr.com/7398/10565967236_b0e971bdac_z.jpg" width="700" /></a></div><br />You'd think I would have just bought an ice cream maker by now, but alas, I have not. My kitchen doesn't offer much in the way of real estate, and the last thing it needs is another gadget. So in the aftermath of a recent failed ice cream hunt, I decided it was officially time to give the no-churn thing a try. And holy moly is it a&nbsp;<i>thing</i>. A delicious, creamy, sweet thing.&nbsp;It's sort of a play on semifreddo, substituting sweetened condensed milk for the zabaglione (some versions also include meringue). I am probably definitely in love with it. And so was everyone else who tried it.<br /><br />Since fall is here, I decided to pit warm flavors--bourbon, walnuts, sorghum molasses--against the cold. It was the perfect combination. Boozy and nutty with sparks of exceptional syrupy sweetness. Dale and Thomas (our temporary roommate) devoured it on the most precious ice cream cones (which also happen to be gluten-free), and I reveled in the glory of my creation. It was pretty epic. Especially the part where grown men eat ice cream from tiny cake cones. It was the best, really.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10566400863/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0211-2 by tartletsweets, on Flickr"><img alt="DSC_0211-2" height="468" src="http://farm8.staticflickr.com/7313/10566400863_3a453fc62b_z.jpg" width="700" /></a></div><br /><b>Bourbon + Walnut + Sorghum Swirl No-Churn Ice Cream</b><br /><i><br /></i><i>Note: Go for a nice bourbon here, as it's the primary flavor and what makes this ice cream so delicious. I ended up using a touch over 1/4 cup of bourbon, but I (and my better half) like a pretty good kick. Of course, feel free to adjust to your tastes.</i><br /><br />1 can (14 oz.) sweetened condensed milk<br />3+ Tbsp. bourbon (see note above)<br />100 g (1 cup) raw walnut halves<br />480 ml (2 cups) heavy whipping cream<br />1/4 cup sorghum syrup<br /><br />Toast walnuts in a skillet over medium heat or on a baking sheet in a 350 degree F oven for 6-8 minutes until fragrant. Once walnuts are cool enough to handle, roughly chop.<br /><br />In a large bowl, whisk together the condensed milk and bourbon. Stir in walnuts, reserving a small handful for garnish. In another bowl, beat cream to medium-soft peaks then fold into the bourbon mixture until thoroughly combined. Pour half the mixture into a loaf pan. Drizzle 2 Tbsp. of the sorghum syrup over top and run a knife in a zigzag motion to create a swirl effect. Top with the remaining ice cream mixture and repeat the drizzling/swirling of the sorghum syrup. Cover and freeze until firm, preferably over night. Keel over.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10586035865/" style="margin-left: 1em; margin-right: 1em;" title="icecreamdyp by tartletsweets, on Flickr"><img alt="icecreamdyp" height="515" src="http://farm8.staticflickr.com/7309/10586035865_14068521a4_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com10tag:blogger.com,1999:blog-5939000199303683496.post-42868479719278388782013-10-09T23:30:00.001-04:002013-10-31T18:12:34.006-04:00The Best Damn Bloody Mary<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10178665784/" style="margin-left: 1em; margin-right: 1em;" title="Bloody Mary by tartletsweets, on Flickr"><img alt="Bloody Mary" height="468" src="http://farm3.staticflickr.com/2814/10178665784_b97c610536_z.jpg" width="700" /></a></div><br />Weekend afternoons at our house are one of my favorite things these days. The sun comes in through the kitchen window just right. The neighborhood is the perfect combination of lively and quiet. We do things like plant, hang, lounge, bake, craft, create, and nap. Lately, it's been particularly delightful. With the cooler weather comes open windows and patio chilling. And now that our house is pretty well together, I hope to have more daytime visitors.<br /><br />This past weekend, Dale and I saw friends who were in from out of town. Rather than go out for brunch, we decided to make a Saturday afternoon feast of sorts. We had fresh coffee, Chemexed by Dale, which is a treat for me since most mornings I make it myself, and it's just never quite as good. We also had a veggie-loaded frittata with zucchini, mushrooms, tomatoes, and things. I made some butternut squash pancakes with buckwheat and oat flours. And Dale made these damn delicious Bloody Marys. Because my friend can't eat gluten (unless she wants to pass out and feel like poop), everything we made was gluten-free, including the Bloody Marys. It's sort of weird to me that Worcestershire sauce is not gluten-free and is typically not vegan either, so Dale left it out and came up with this amazing concoction, which I have officially declared my favorite Bloody Mary of all time. We found the cutest gluten-free salami sticks at Whole Foods, which we used to garnish. These Bloody Marys fit in perfectly with the rest of our epic brunch, with the chatting, and with the porch sitting, perfect weather afternoon.<br /><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10178787105/" style="margin-left: 1em; margin-right: 1em;" title="Bloody Mary by tartletsweets, on Flickr"><img alt="Bloody Mary" height="700" src="http://farm8.staticflickr.com/7342/10178787105_6911bbd1c3_z.jpg" width="468" /></a></div><br /><b>The Best Damn Bloody Mary</b><br /><i>makes 6 - 8 servings</i><br /><br /><u>Bloody Mary mix</u><br />zest of 1 lime<br />juice of 2 limes<br />zest of 1 lemon<br />juice of 3 lemons<br />12 fresh tarragon leaves<br />1 tsp ground celery seed<br />2 1/2 Tbsp horseradish<br />2 Tbsp whole grain dijon mustard<br />2 1/2 Tbsp hot sauce<br />2 Tbsp black olive brine<br />2 tsp angostura bitters<br />Pinch caraway seeds<br />46 fl oz tomato juice<br />1 1/2 tsp kosher salt (or to taste)<br />1 1/2 tsp freshly ground black pepper (or to taste)<br /><br /><u>Garnishes</u><br />pickled okra, halved<br />radishes, quartered<br />green olives<br />salami<br /><br />1 1/2 oz vodka per serving or&nbsp;9 - 12 oz. vodka total (adjust as necessary for individual preference)<br /><br />Place all ingredients for the mix in a blender in the order listed. Blend on high until all ingredients are pulverized and thoroughly combined. Transfer to an airtight container and refrigerate until ready to serve. In 12 - 16 oz cup, combine 1 1/2 oz vodka and approximately two cups of mix (or enough to suit your tastes). Add a few cubes of ice and garnishes on a toothpick or skewer. Happy weekend!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10178780485/" style="margin-left: 1em; margin-right: 1em;" title="Bloody Mary by tartletsweets, on Flickr"><img alt="Bloody Mary" height="469" src="http://farm6.staticflickr.com/5322/10178780485_c279336c2d_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com7tag:blogger.com,1999:blog-5939000199303683496.post-33944198518186662362013-10-02T10:45:00.000-04:002013-10-09T23:31:16.879-04:00Almond and Cornmeal Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10046052043/" style="margin-left: 1em; margin-right: 1em;" title="Almond and Cornmeal Cake by tartletsweets, on Flickr"><img alt="Almond and Cornmeal Cake" height="469" src="http://farm8.staticflickr.com/7382/10046052043_c2a53b6b75_z.jpg" width="700" /></a></div><br />I sliced, peeled, and froze a boat load of peaches while they were still in season a couple of months ago. I knew that at some point in the late summer or fall, I would want their sweet, juicy,&nbsp;peachy&nbsp;goodness. After&nbsp;I extracted the boat load from the freezer, cooked them down, and made these <a href="http://tartletsweets.blogspot.com/2013/09/peach-lavender-coconut-milk-pops.html">popsicles</a>,&nbsp;I had a mason jar full of leftover cooked peaches. So they seemed like the perfect thing to&nbsp;pile atop&nbsp;this cake, what with its tender cornmeal crunch, subtle honeyed sweetness, and almond overtones. Of course October is not the time for fresh peaches, but no worries, any fruit or jam or cream or whatever you like will do as a topping to this beauty. Although, an unadorned slice of&nbsp;this cake is&nbsp;just as&nbsp;honest and delicious. Happy fall!<br /><br /><a name='more'></a><br /><br />By the way, Meghan has been doing the most wonderful guest posting series over on her blog <a href="http://www.stirandscribble.com/">Stir and Scribble</a>,&nbsp;featuring different Atlanta bloggers and their neighborhoods. I happen to be over there today&nbsp;talking about <a href="http://www.stirandscribble.com/2013/10/atl-love-grant-park.html">my neighborhood, Grant Park, and other favorite Atlanta places</a>. Head over and show some love!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10046011164/" style="margin-left: 1em; margin-right: 1em;" title="Almond and Cornmeal Cake by tartletsweets, on Flickr"><img alt="Almond and Cornmeal Cake" height="468" src="http://farm4.staticflickr.com/3808/10046011164_f4cca4664d_z.jpg" width="700" /></a></div><br />This cake is an all-season cake, pairing just as beautifully with peaches and cold cream (as here) as with warm spiced apples (as I am dreaming of for fall).<br /><br /><b>Almond and Cornmeal Cake</b><br /><em>liberally adapted from <a href="http://www.sproutedkitchen.com/book/">The Sprouted Kitchen</a></em><br /><br />100 g (3/4 cup) stone ground cornmeal<br />156 g (1 1/4 cup) almond meal<br />62 g (1/2 cup) stone ground whole wheat pastry flour (or gluten-free all purpose if necessary)<br />96 g (1/2 cup) raw sugar<br />1 tsp baking soda<br />1 tsp baking powder<br />large pinch salt<br />3 eggs, room temperature<br />1 tsp vanilla extract<br />1 tsp almond extract<br />80 g (1/4 cup) raw honey<br />150 g (2/3 cup) plain full fat yogurt, room temperature<br />42 g (3 Tbsp) cold pressed coconut oil, just barely melted*<br />crème fraîche<br />fruit (I used peaches leftover from this recipe)<br /><br />Preheat oven to 325 degrees F. Grease a 9-inch round cake pan, line the bottom with parchment, and grease the parchment.<br /><br />In a large bowl, whisk all dry ingredients (cornmeal through salt). In a medium bowl, whisk eggs. Add extracts, honey, yogurt, and coconut oil, and whisk to combine. Stir the wet ingredients into the&nbsp;dry ingredient with a wooden spoon or spatula until just&nbsp;combined. Pour batter into prepared pan, smooth the top, and bake 35-40 minutes, or until a tester inserted in the center comes out clean. Take care not to open the oven too early, as this cake is prone to sinking a bit in the middle. <br /><br />Let cool 20 minutes before removing from pan. Cool completely on wire rack. To serve, stir crème fraîcheto loosen and spoon over top of each slice. Feel free to sweeten the crème fraîche with honey if you like (I prefer it unsweetened). Top with fruit of your choosing.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/10046250693/" style="margin-left: 1em; margin-right: 1em;" title="Almond and Cornmeal Cake by tartletsweets, on Flickr"><img alt="Almond and Cornmeal Cake" height="516" src="http://farm3.staticflickr.com/2812/10046250693_4ac35f771b_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com3tag:blogger.com,1999:blog-5939000199303683496.post-90361774150489917152013-09-19T07:00:00.000-04:002013-10-02T22:22:43.701-04:00Peach & Lavender Coconut Milk Pops<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9811849735/" style="margin-left: 1em; margin-right: 1em;" title="Lavender + Peach + Coconut Milk Pops by tartletsweets, on Flickr"><img alt="Lavender + Peach + Coconut Milk Pops" height="700" src="http://farm8.staticflickr.com/7287/9811849735_ace7a63ab8_z.jpg" width="468" /></a></div><br />It has come to my attention that it's mid-September. Clearly not the most appropriate time for popsicles or for peaches. But the thing is that I spent my summer with my face in books and bars (not the drinking kind). I didn't get to eat near as many peaches as I typically would want. And I didn't get to make all the popsicles of my dreams. I'm about two months behind on this whole summer thing. So, bear with me.<br /><br />I snagged a couple of bags of peaches during Pearson's last farmer's market appearance of the season. I let the peaches get perfectly ripe, eating a few along the way, before pitting, slicing, peeling, and freezing the rest. You see, I had been dreaming of soft, juicy, cooked peaches swimming in floral infused coconut milk and knew I would, at some point, have the time and energy to make that a reality. And friends, that time is now!<br /><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9811886035/" style="margin-left: 1em; margin-right: 1em;" title="Lavender + Peach + Coconut Milk Pops by tartletsweets, on Flickr"><img alt="Lavender + Peach + Coconut Milk Pops" height="700" src="http://farm8.staticflickr.com/7286/9811886035_0842a90960_z.jpg" width="469" /></a></div><br />Coconut milk and lavender are perfect together, perhaps one of my new favorite combinations. And the peaches fit in rather naturally--bright fruity bites among the rich creaminess. The peaches are cooked down to soften them and to release some of their juice, which is stirred right into the infused coconut milk. These pops are stupidly easy to make and stupidly delicious too. Promise me you'll hunt down some late late summer peaches and give these a try (or pull them from the freezer if you're a peach hoarder like me). In the event you can't find good peaches, I imagine any other late stone fruit or berries will do.<br /><br /><b>Peach &amp; Lavender Coconut Milk Popsicles</b><br /><i>makes 6-8 popsicles</i><br /><br />6-8 oz sliced and peeled peaches<br />1 15-oz can full fat coconut milk<br />50 g (1/4 cup) raw sugar<br />1 tsp dried lavender<br /><br />Place peaches in a saucepan and set over medium heat. Cook peaches until they begin to break down and release their juices, about 20 minutes. Remove from heat and let cool.<br /><br />Place coconut milk and raw sugar in a saucepan and set over low heat. Whisk until sugar has dissolved then whisk in lavender. Keep warm over low heat for 5 minutes. Remove from heat and let steep 15 minutes. Feel free to steep longer for a more intensely floral.<br /><br />Strain coconut milk into a large bowl. Add cooked peaches (including some of the juice) and stir to distribute. Transfer to a glass measuring cup or other bowl with a lip and slowly pour into popsicle molds. Freeze until firm, about three hours (depending on size of molds). Run the popsicle under warm water for a few seconds to allow the pops to remove easily.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9812112756/" style="margin-left: 1em; margin-right: 1em;" title="Lavender + Peach + Coconut Milk Pops by tartletsweets, on Flickr"><img alt="Lavender + Peach + Coconut Milk Pops" height="515" src="http://farm4.staticflickr.com/3670/9812112756_365da5104c_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com6tag:blogger.com,1999:blog-5939000199303683496.post-30549219092644106912013-09-13T09:00:00.000-04:002013-09-20T20:24:28.404-04:00Seed and Nut Loaf<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9731927577/" style="margin-left: 1em; margin-right: 1em;" title="Seed and Nut Loaf by tartletsweets, on Flickr"><img alt="Seed and Nut Loaf" height="468" src="http://farm8.staticflickr.com/7387/9731927577_80bbbbb3c5_z.jpg" width="700" /></a></div><br />Over the past year, I have become much more conscious of the nourishing qualities of my food. At least for the foods I eat regularly and for those I make at home, I much prefer the idea of eating food that's as whole and nutritious as it is delicious, as opposed to food that's been stripped of its nutrients through heavy refining or other processing or that's been otherwise modified or adulterated. I want sustenance, food for strength, food that's complete.<br /><br />Although not practical or possible in every instance, eating with purpose is pretty straightforward. It's a simple matter of paying attention to ingredients, doing your best to determine how food was treated before it got to you, and making deliberate and informed choices. And not sacrificing taste along the way! Take this loaf for example.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9729727978/" style="margin-left: 1em; margin-right: 1em;" title="Seed and Nut Loaf by tartletsweets, on Flickr"><img alt="Seed and Nut Loaf" height="468" src="http://farm8.staticflickr.com/7393/9729727978_5bf6772c3a_z.jpg" width="700" /></a></div><br />This loaf is nothing short of revolutionary.&nbsp;I have made it a few times now, and I am officially obsessed with it.&nbsp;Not only is it full of wholesome, nutritious ingredients, it's freaking delicious. Toasted, room temperature, or straight out of the fridge, with&nbsp;<a href="http://tartletsweets.blogspot.com/2013/08/whole-wheat-chocolate-cake-with-cashew.html">cashew cream</a>,&nbsp;fruit, jam, hummus... or cheese.<br /><br /><a name='more'></a><br /><br />I call it bird bread, because, well, it reminds me of bird seed and is an amazing alternative to white, crusty bread. It makes me feel fulfilled but not weighed down. It's what I tend to grab these days in the middle of the afternoon to reenergize when lunch is no longer keeping hunger at bay. Dale loves it too. After spending a few hours in the thick late summer sun cleaning up the yard last weekend, Dale inhaled about 4 slices, slathered with peanut butter, then headed back outside for a couple more hours.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9726484595/" style="margin-left: 1em; margin-right: 1em;" title="Seed and Nut Loaf by tartletsweets, on Flickr"><img alt="Seed and Nut Loaf" height="700" src="http://farm4.staticflickr.com/3721/9726484595_886a37d639_z.jpg" width="468" /></a></div><br />The ingredient that holds this loaf beauty together is psyllium seed husks. I know it's not an ingredient most people keep in their pantries, but, as other blogs have noted, there is no substitute for it in this recipe. And anyway, it's cheap, good for digestion, and easy to find online or at a health food store.<br /><br />My version below, which I adapted from recipes I found on&nbsp;<i><a href="http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/">My New Roots</a>&nbsp;and&nbsp;<a href="http://www.greenkitchenstories.com/paleo-bread-quick-pickled-fennel/">Green Kitchen Stories</a></i>, is a bit sweeter. You can reduce the amount of maple syrup or omit it altogether if you prefer. In fact, you can pretty much totally customize this loaf to your tastes by subbing out seeds and nuts for others you like better or for those you have on hand. You can use honey or raw agave in place of the maple syrup and cold pressed olive or grapeseed oil in place of the coconut oil. On top of all that, this loaf makes a rather pretty slice of toast, especially when placed on a little plate and topped with a few pieces of stone fruit.<br /><br /><b>Seed and Nut Loaf</b><br /><br />100 g (1 cup) rolled oats (gluten-free if necessary)<br />70 g (1/2 cup) sunflower seeds<br />70 g (1/2 cup) pumpkin seeds<br />90 g (1/2 cup) flax seeds<br />26 g (2 Tbsp.) chia seeds<br />80 g (1/3 cup) hazelnuts<br />80 g (1/3 cup) almonds<br />handful dried cranberries, cherries, or other fruit (optional)<br />27 g (3 Tbsp.) psyllium seed husk powder<br />large pinch kosher salt<br />50 g (2 1/2 Tbsp.) pure maple syrup<br />360 ml (1 1/2 cups) water<br />35 g (2 1/2 Tbsp.) cold pressed coconut oil, barely melted<br /><br />Grease loaf pan with coconut oil and set aside. In a large bowl, mix together all dry ingredients (oats through salt) with your hands. In a large glass measuring cup, stir together water and maple syrup and pour over dry ingredients. While mixing, add melted coconut oil. Stir until mixture is evenly moistened and all ingredients are evenly distributed. Pour into prepared pan, cover with plastic wrap, and let set overnight (or for a few hours).<br /><br />Position one oven rack in the middle of the oven and the other rack directly below it. Place a baking sheet on the bottom rack, and preheat oven to 350 degrees F.&nbsp;Bake loaf for 25 minutes. Invert loaf directly onto middle rack (you may lose a few nuts/seeds, that's ok, the baking sheet underneath will catch them!). Continue baking 35 minutes, until loaf is nicely browned. Let cool completely on wire rack before slicing.<br /><br />Loaf will keep in the fridge for about a week and freezes well. I typically slice before storing so that I have a quick and easy snack at the ready.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9735111928/" style="margin-left: 1em; margin-right: 1em;" title="Seed and Nut Loaf by tartletsweets, on Flickr"><img alt="Seed and Nut Loaf" height="468" src="http://farm3.staticflickr.com/2847/9735111928_d1783a6db0_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com3tag:blogger.com,1999:blog-5939000199303683496.post-7405406809913820032013-08-30T08:30:00.000-04:002013-09-15T23:05:17.201-04:00Whole Wheat Chocolate Cake with Cashew Cream and Figs<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9627490064/" style="margin-left: 1em; margin-right: 1em;" title="Whole Wheat Chocolate Cake with Cashew Cream and Figs by tartletsweets, on Flickr"><img alt="Whole Wheat Chocolate Cake with Cashew Cream and Figs" height="468" src="http://farm4.staticflickr.com/3693/9627490064_ffbab80c64_z.jpg" width="700" /></a></div><br />Dale got me the most gorgeous cast iron bundt pan for Christmukkah last year. We were wandering around an antique store and came upon a table of old, dirty cast iron things. Pots and pans and odds and ends and then in the middle of it all, this cast iron bundt pan. I had been on the lookout for vintage bundt pans for some time but never even considered the possibility of cast iron, so when I saw this one, I was sort of in awe. Even so, I really had no intention of buying it. I was looking for gifts for other people at the time and needed to spend my money on those other things. Dale, however, decided that I would not be leaving without that pan and snatched it up and carried it around the store the rest of the time we were there. I later realized what dedication that took, because this pan is a monster. A badass, lady monster. I love it.<br /><br />So we took it home, and Dale schooled me on cast iron care. We re-seasoned it and got it all ready for caking, and I pretty immediately made a chocolate cake in it. I even took pictures and intended to share it here but just never got around to it. Actually, the first three times I baked with this pan all involved chocolate, which is sort of weird for me. Dale doesn't really like chocolate, and although I do, I tend to prefer other flavors. But this pan, this pan makes what I have decided is the perfect chocolate bundt. Fudgy, moist inside and tender yet crusty outside, which I tend to like in a chocolate bundt. So it seemed appropriate that I finally introduce this most wonderful cast iron bundt pan to the blog with a chocolate cake.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9624265675/" style="margin-left: 1em; margin-right: 1em;" title="Whole Wheat Chocolate Bundt Cake by tartletsweets, on Flickr"><img alt="Whole Wheat Chocolate Bundt Cake" height="469" src="http://farm8.staticflickr.com/7353/9624265675_37a1b73a1f_z.jpg" width="700" /></a></div><div><br />The day I made this cake, I locked myself out of my house without my phone... after I had put the cake in the oven. I had a moment of panic and then decided that it was as good a time as any to meet my neighbor. Even though I woke her up from what I imagine was the most ideal Sunday nap on the most wonderful weather day, she was nice enough to let me use her phone. As I sat on the porch on that most wonderful weather day, I could hear the timer going off on the oven. It was for some reason so torturous, and I was certain that the cake was over baking, drying, or, God forbid, burning. When Dale got home, I rushed inside and took the cake out of the oven, fully prepared to discover it ruined. To my surprise, however, it was perfect. So, my slip up baking time is included in the recipe below.<br /><br /><a name='more'></a><br /><br />This cake is made with stone ground whole wheat and cold pressed olive oil and muscovado sugar. Minimally processed, unrefined goodness.&nbsp;The whole wheat and almond meal give the cake a hearty texture that becomes fudgier and moister after a day or two.&nbsp;Instead of sugary glaze, I opted for cashew creaam, which I have decided is a truly magical thing. It's buttery and not overly sweet, like fluffier nut butter. I love it.&nbsp;I should mention that if you prefer sweeter frostings/glazes, you'll want to add more maple syrup or dates. And obviously, if you don't like cashews (who are you???), you'll want to avoid this topping altogether and instead go for coconut whipped cream or real whipped cream or something along those lines.<br /><br />Lastly, figs. They're such cute little babes that I knew they would be perfect on top of this cake. Their earthy sweetness pairs perfectly with the rich cake and creamy topping. It's truly an end of summer decadence.<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9627683408/" style="margin-left: 1em; margin-right: 1em;" title="Whole Wheat Chocolate Cake with Cashew Cream and Figs by tartletsweets, on Flickr"><img alt="Whole Wheat Chocolate Cake with Cashew Cream and Figs" height="518" src="http://farm3.staticflickr.com/2890/9627683408_9e204be471_z.jpg" width="700" /></a></div><div><b><br /></b><b>Whole Wheat Chocolate Cake + Cashew Cream + Figs</b></div><div><i><span style="font-size: x-small;">adapted from <a href="http://www.londonbakes.com/2012/11/chocolate-salted-caramel-bundt-cake.html">London Bakes</a> (Kathryn's version is gluten-free.)</span></i></div><div><br /></div>90 g (3 oz) dark chocolate, roughly chopped (I used <a href="http://www.askinosie.com/p-124-70-corts-honduras-dark-chocolate-bar.aspx">Askinosie 70%</a>)<br />60 g (1/2 cup) dark cocoa powder<br />240 ml (1 cup) good quality* brewed coffee, hot (I used Chemex brewed&nbsp;<a href="http://www.intelligentsiacoffee.com/product/coffee/itzamna-guatemala">Intelligentsia Itzamna Guatemala</a>)<br />155 g (1 cup plus 3 Tbsp) stone ground whole wheat pastry flour<br />60 g (1/2 cup) almond meal<br />1 tsp baking soda<br />1/2 tsp kosher salt<br />55 ml (1/4 cup) extra virgin olive oil<br />3 Tbsp plain yogurt (I ran out and ended up using 2 yogurt and 1 creme fraiche)<br />2 eggs, room temperature<br />360 g (1 2/3 cups) muscovado sugar<br />Cashew Cream (recipe below)<br />1 pint figs, quartered<br /><div><br />Preheat oven to 350 degrees F and grease and flour a large bundt pan. Place chocolate and cocoa powder in a medium bowl. Pour hot coffee over top and let sit a few moments to soften chocolate then whisk until smooth. Set aside.<br /><br />In a medium bowl, whisk together flour, almond meal, baking soda, and salt. In a large bowl, whisk together oil, yogurt, and eggs until combined. Add sugar and whisk until smooth. Add the flour mixture to the wet mixture in three parts, stirring with a wooden spoon after the addition of each until just combined.<br /><br />Pour batter in prepared pan and bake for 25 minutes. Rotate pan, and continue baking for 15 minutes, or until cake bounces pack when lightly pressed and tester inserted in center comes out almost clean (there will be a few fudgey crumbs). Let cool in the pan on a wire rack for 10 minutes then invert onto rack and let cool completely. When ready to serve, top with cashew cream and figs. The assembled cake will keep in the fridge for a day, maybe two. If you want it to hold up longer, simply serve each piece with a dollop of the cashew cream and freshly cut figs (rather than topping the entire cake with them).<br /><br />*For more on my coffee feelings, go <a href="http://tartletsweets.blogspot.com/2013/01/coffee-custard-with-toasted-swiss.html">here</a>.<br /><br /><br /><div><u>Cashew Cream</u></div><div>210 g (1 1/2 cups) raw cashews, soaked overnight</div><div>4 medjool dates</div><div>2 Tbsp pure maple syrup</div><div>120+ ml (1/2+ cup) almond (or other nut) milk<br /><br />Drain cashews and transfer to a high-speed blender along with the dates, maple syrup, and milk. Blend until smooth. Add milk until a fluffy frosting-like consistency is achieved. Adjust sweetness with more dates or maple syrup as necessary to suit your taste. Cashew cream will keep in the fridge in an airtight container for about a week.<br /><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9624263705/" style="margin-left: 1em; margin-right: 1em;" title="Whole Wheat Chocolate Cake with Cashew Cream and Figs by tartletsweets, on Flickr"><img alt="Whole Wheat Chocolate Cake with Cashew Cream and Figs" height="468" src="http://farm3.staticflickr.com/2816/9624263705_c307057b0c_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com3tag:blogger.com,1999:blog-5939000199303683496.post-63370480056362429612013-08-23T05:00:00.000-04:002013-09-15T23:04:51.735-04:00Calming Banana Granola (vegan and gluten-free)<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9574799268/" style="margin-left: 1em; margin-right: 1em;" title="Banana Granola by tartletsweets, on Flickr"><img alt="Banana Granola" height="468" src="http://farm6.staticflickr.com/5518/9574799268_43806d443f_z.jpg" width="700" /></a></div><br />This week, I officially became a full-time member of the workforce. It's pretty weird, what with having been in school full-time for the past... my whole life. Although a lot is different, mornings especially are. I mean, I've had early classes before, but you can sort of just roll out of bed, throw on some leggings and Keds, and pretty much sleep type your way through classes. That isn't so much the case now.&nbsp;I've really been hoping that I will, at some point, become a morning person. Mornings for me, are a sort of slow, disorderly routine. Alarm --&gt; snooze --&gt; alarm --&gt; snooze --&gt; alarm --&gt; etc. I generally blame my cat for the fact that getting out of bed is so hard. He lays right between me and the edge of my side of the bed, making it pretty much impossible for me to get up. Impossible. It's totally the cat.<br /><br />I always think I look funny in the morning. Not in a sleepy way, more in a I-shouldn't-be-seen-by-other-people-at-this-hour way. I usually will take a few seconds to gaze in the mirror and decide whether or not my hair "slept" well enough that I don't have to do anything to it. The bangs I'm trying to grow out typically do not, but I will generally decide that the rest of my hair has. And I don't have time to do anything about it anyway.&nbsp;But I do have time to make coffee. There is always time for coffee. So, while brushing my teeth, I'll start a kettle of water, weigh out my coffee beans, grind them on the setting Dale has instructed me is the one for Chemex. At some point I'll stop brushing my teeth after realizing that I am still brushing my teeth and have been for much too long. I may make a salad for lunch, or not and instead grab a banana and some PB or chips and hummus or whatever else I can stuff into a plastic baggy or throw in my massive handbag. I may turn on the Today show for background noise about some band called One Direction or whether it's appropriate to spy on my toddler's Facebook account or the latest opinions of professionals on professional things. I may do my makeup while sitting on my bed, or in the bathroom, ...or in the car (only at stoplights, y'all, chill). I almost always accidentally let the water for the coffee get too hot and have to wait for it to cool to the proper temperature (coffee-making is serious business), during which time I likely could have done something about that poorly slept hair. Then I'll realize that not only is the water too hot, I'm freaking hot and so I'll fall flat on my back on my bed with the fan on high to try to stop sweating and then think about the fact that I'm still in pajamas and was supposed to leave 20 minutes ago and "what happened to all that time I had?" and ohmygodmorningsaretheworst.<br /><br /><a name='more'></a><br /><br />At least one thing about my morning is virtually always organized, planned, and expected though, and that is breakfast. Because this girl must have breakfast, and it must be in the form of oats. My go-tos are&nbsp;<a href="http://tartletsweets.blogspot.com/2012/10/maple-berry-overnight-oats.html">overnight oats</a> (which are obviously planned, hence the "overnight") or granola.&nbsp;This is my current favorite homemade granola. It's not too sweet, feels super hearty, and pairs deliciously and quickly with a dollop of yogurt and handful of berries. The original recipe can be find over on <a href="http://www.greenkitchenstories.com/">Green Kitchen Stories</a>. I like to make it a touch sweeter, incorporate different seeds, and add some lavender (to calm my morning chaos).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9571987265/" style="margin-left: 1em; margin-right: 1em;" title="Banana Granola by tartletsweets, on Flickr"><img alt="Banana Granola" height="468" src="http://farm4.staticflickr.com/3708/9571987265_176f583d4f_z.jpg" width="700" /></a></div><b><br /></b>The original recipe makes a huge batch, but I found that the granola only stays crunchy a couple of days (I guess because of the banana), and I just don't eat it fast enough. So I tend to make it in smaller batches. I suppose you could toast it up in the oven when it starts to get soft, but my mind just doesn't work in such an orderly fashion in the morning. Also, I promise my next recipe will be of the non-banana variety.<br /><b><br /></b><b>Banana Granola</b> (Gluten-Free, Vegan, Refined Sugar Free)<br /><i>adapted from <a href="http://www.greenkitchenstories.com/banana-granola/">Green Kitchen Stories</a></i><br /><br />125 g (1 1/2 cups) rolled oats (gluten-free)<br />40 g (1/4 cup) sliced raw almonds<br />30 g (about 3 Tbsp) sunflower seed kernels<br />15 g (1 Tbsp) flax seeds<br />2 tsp. dried lavender flowers (optional)<br />generous pinch kosher salt<br />1 medium ripe banana, mashed<br />18 g (1 Tbsp. plus 1 tsp.) virgin unrefined coconut oil<br />2 Tbsp. pure maple syrup<br /><br />Preheat oven to 400 degrees F. Line a cookie sheet with parchment (silicon mat will not do). In a large bowl, toss together oats, almonds, seeds, lavender (I like to chop it just a bit to break it up some), and salt with hands. In a separate small bowl, stir together mashed banana, coconut oil, and maple syrup with a fork. Pour banana mixture into oat mixture and toss with hands until everything is evenly coated and moist.<br /><br />Dump mixture onto lined sheet and spread out evenly. Bake for 10 minutes. With a wooden spoon or spatula, flip/stir/breakup the granola, rotate the pan, and bake another 10 minutes. Repeat the flipping/stirring/etc. and bake another 2-3 minutes, until browned and toasty (granola will get crunchier as it cools). Let cool completely then store in an airtight container in the fridge. Serve with yogurt, fruit, more maple syrup, ice cream, whatever your heart desires.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9571992357/" style="margin-left: 1em; margin-right: 1em;" title="Banana Granola by tartletsweets, on Flickr"><img alt="Banana Granola" height="468" src="http://farm3.staticflickr.com/2820/9571992357_db0a8944f6_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com8tag:blogger.com,1999:blog-5939000199303683496.post-51236522168612500462013-08-15T05:30:00.000-04:002013-08-24T00:20:28.998-04:00No Bake Almond Cream Tartlets (with vegan and gluten-free options)<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9511093375/" style="margin-left: 1em; margin-right: 1em;" title="No Bake Almond Cream Tartlets | tartlet sweets"><img alt="Almond Cream Tartlets" height="468" src="http://farm6.staticflickr.com/5536/9511093375_de34b38f31_z.jpg" width="700" /></a></div><br />I have tried to write this post so many times but can't seem to figure out what to say. Disappearing from this blog for five-ish months was not in any way intentional, and I hope I have not lost any of you along the way. Life sort of took over, and I decided to just let it. I took my final finals ever in April. I <a href="http://t.co/SGvMocpaJb">graduated law school</a> mid-May then left town for a road trip from Atlanta to San Diego to help a friend move. When I got back, I immediately began studying for the bar exam. I started a new job mid-June. I went home to Texas mid-July and took the bar exam at the end of July. Then about a week and half ago, I moved from my condo to a house, and here we are.<br /><br />I baked quite a bit throughout all the foregoing madness, played with new-to-me ingredients, had many a failure, and many sweet and satisfying successes. The more I think about it though, my absence here wasn't just a result of being busy in real life (and I hate when people complain/brag about being busy anyway). I also spent some time just thinking about my food, how I want this little internet space of mine to move forward, the conversation I want to contribute to, and generally how I want to live my food life, both savory and sweet. I have so much that I want to share, and my thoughts will come out in due course. For now though, I am back with tartlets.<br /><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9513878156/" style="margin-left: 1em; margin-right: 1em;" title="No Bake Almond Cream Tartlets | tartlet sweets"><img alt="Almond Cream Tartlets" height="468" src="http://farm4.staticflickr.com/3825/9513878156_a111a74d0d_z.jpg" width="700" /></a></div><br />These tartlets are, in some ways, representative of a shifted outlook on how and what I choose to eat and on appreciating and being aware of my food. Although I have always been pretty conscious in my food choices, I have not made a point to share much of that here nor have I, in the past, made a purposeful effort to incorporate those ideals into the sweet end of my eating. That is something I want to change. I have lately become pretty enamored with such things as coconut oil and muscovado sugar and maple syrup and almond flour and stone ground whole wheat and other such things. I'm not saying that a cake chockfull of white sugar or cookies chockfull of butter are completely a thing of the past, it's just that I want to share more of what I eat on a regular basis (and to be clear, I <i>do</i>&nbsp;eat sweets pretty regularly!). On that note, let's eat dessert.<br /><br />Dale fell madly in love with these tartlets when I made them, and I don't blame him. The crust is so delightfully crumbly, and the filling has the perfect nuttiness and a subtle coconut flavor. And no oven required! A late summer delight, if I do say so myself.<br /><br /><b>No Bake Almond Cream Tartlets</b><br /><i>makes 4-6 tartlets</i><br /><i><br /></i><i>*These tartlets can be made gluten-free by using/making gluten-free graham crackers. To make these vegan, you will need another can of refrigerated full fat coconut milk to use in place of the cream cheese. I personally liked these with the cream cheese, as it made the filling a touch thicker. To get the same effect and keep these vegan, you could use vegan cream cheese, which I have not tried myself.</i><br /><i><br /></i><u>For crust</u><br />16 whole wheat graham crackers*<br />2 Tbsp raw sugar or sucanat<br />1/2 cup virgin unrefined coconut oil, melted<br />pinch salt<br /><br /><u>For filling</u><br />1/3 cup raw sugar or sucanat<br />5 oz cream cheese or coconut milk fat*<br />1/2 cup natural almond butter<br />1 can full fat coconut milk, refrigerated overnight<br />1 Tbsp pure maple syrup (any grade will do)<br />bananas, cacoa nibs, berries, or any other topping your heart desires<br /><br />Make the crust. Place the graham crackers in a food processor or blender and process/blend into crumbs. Add sugar and salt and pulse a few times to combine. Pour crumbs into a medium bowl, add coconut oil, and stir until mixture is evenly moistened. Divide mixture evenly among tartlet pans and press into bottom and up sides. Freeze for at least two hours.<br /><br />Make the filling. Place the sucanat or raw sugar in a food processor or blender and process/blend until fine. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese or coconut milk fat (spoon the milk fat off the top of the can of coconut milk) and almond butter and beat on medium until smooth. Spoon the coconut milk fat off the top of the can of coconut milk into a small bowl. Add the maple syrup and beat by hand with a whisk until smooth and fluffy. Fold the whipped coconut milk fat into the almond mixture until just combined. Refrigerate until ready to serve.<br /><br />To serve, spoon the filling into the tartlet shells, smooth the tops with an offset spatula, and refrigerate for 15 minutes. Top with blueberries, bananas, cacoa nibs, and/or other toppings of choice.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/9513927582/" style="margin-left: 1em; margin-right: 1em;" title="No Bake Almond Cream Tartlets | tartlet sweets"><img alt="Almond Cream Tartlets" height="518" src="http://farm8.staticflickr.com/7447/9513927582_7922e6a704_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com18tag:blogger.com,1999:blog-5939000199303683496.post-30000655688975531502013-03-28T00:57:00.000-04:002013-08-15T10:31:40.621-04:00Soft Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8597271796/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0521 by tartletsweets, on Flickr"><img alt="DSC_0521" height="468" src="http://farm9.staticflickr.com/8105/8597271796_1de242dd2e_z.jpg" width="700" /></a></div><br />I feel as though the last three weeks of my life happened in a matter of hours. One second I was talking about being real with pancakes and the next thing I knew, three weeks had passed. As I pressed post on all that pancake talk, unexpected things began happening left and right. People moving on, being forced out, going new places, breaking things off, making amends, not getting what they deserve, doing the unexpected, and being altogether crazy.<br /><br />Despite all of it though, I was seemingly handling myself pretty well. All the uncertainty was rolling right off my back, like nothing had happened. Then, I almost severed the tip of my left ring finger. As in, I cut more than halfway through, nail and all. Standing over the cutting board, staring down at bloody bell pepper, I slowly realized how bad it was. I transitioned to the sink, and placed my hand under the running water, holding the tip of my finger on.&nbsp;I kept thinking how it was weird it didn't hurt and how those knives were actually pretty sharp, despite my complaining otherwise, and how I really freaking wanted some tacos damnit. I was completely composed as Dale cleaned and bandaged me up. And then, I sort of lost it. I was suddenly full on hysterical. It sounds silly, but apparently this was my breaking point. Dale, knowing it was about more than a cut finger, finished the tacos. And I ate them, through tears and despondence. Because I was determined to have those tacos. I had been "fine" this whole time--you know, that "blessing in disguise," "things will work out," "nope, haven't heard anything yet, but it's ok because," "things will be hard but we can do it," etc., attitude. But I guess I needed to just be sad, to be scared about the future, to be angry that life isn't fair. So I had my moment then gathered myself again over the next day then made cookies.<br /><br /><a name='more'></a><br /><br />These cookies aren't anything fancy, and they don't purport to reinvent the chocolate chip cookie or anything.&nbsp;They aren't gooey, chewy chocolate chip cookies but are instead tender and crumbly. They aren't all the same size, and they aren't all perfectly round. And I love them for it. Because they taste like a cookie. Like a really good cookie. That's all I wanted--a soft, crumb-leaving, delicious, straight forward cookie, studded and sprinkled with chocolate. And I can tell you with certainty, these are all those things.<br /><br />Also, if you get a chance, please venture over to <a href="http://steadyhandcoffee.com/">steadyhandcoffee.com</a> and read about a little coffee shop that could.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8597272222/" style="margin-left: 1em; margin-right: 1em;" title="Soft Chocolate Chip Cookies by tartletsweets, on Flickr"><img alt="Soft Chocolate Chip Cookies" height="429" src="http://farm9.staticflickr.com/8522/8597272222_9fbe0f171c_z.jpg" width="640" /></a></div><br /><b>Soft Chocolate Chip Cookies</b><br /><i>adapted from <a href="http://www.howto-simplify.com/2013/03/soft-and-chewy-chocolate-chip-cookies.html">How To: Simplify</a></i><br /><i>makes 18-24 cookies</i><br /><br />140 g (1 cup + 2 Tbsp.) all-purpose flour<br />1/2 tsp. baking soda<br />large pinch salt<br />113 g (1 stick) butter, at room temperature<br />90 g (1/4 cup + 3 Tbsp.) granulated sugar<br />1 egg<br />1 tsp. vanilla bean paste or extract<br />small splash almond extract (optional)<br />1/2 cup chocolate chips (milk, dark, whatever you prefer)<br />1/2 cup dark chocolate, roughly chopped<br /><br />In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light. Add the egg and mix until combined. Add vanilla and almond extract and mix until combined. With mixer on low, gradually add flour mixture and mix until almost combined. Paddle in chocolate just until evenly distributed.&nbsp;Wrap dough in plastic wrap and refrigerate until ready to bake, no more than two days. (I usually refrigerate cookie dough overnight before baking.)<br /><br />Preheat oven to 375 degrees F. Line a baking sheet with parchment and stack on top of another baking sheet.&nbsp;Spoon tablespoon-size pieces of dough onto cookie sheet about two inches apart. Bake until puffed and lightly golden on the edges, about 10 minutes. Cool on cookie sheet about 5 minutes then transfer to wire rack to cool completely.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8596190403/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0533 by tartletsweets, on Flickr"><img alt="DSC_0533" height="469" src="http://farm9.staticflickr.com/8372/8596190403_6e5ecd53cc_z.jpg" width="700" /></a></div><br />(And in case you were wondering, my finger has healed magnificently.)Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com19tag:blogger.com,1999:blog-5939000199303683496.post-56181267969645585552013-03-07T06:30:00.000-05:002013-03-28T00:59:44.619-04:00Blueberry Banana Buckwheat Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8536236514/" title="Blueberry Banana Buckwheat Pancakes by tartletsweets, on Flickr"><img alt="Blueberry Banana Buckwheat Pancakes" height="700" src="http://farm9.staticflickr.com/8365/8536236514_3bd31a4739_z.jpg" width="469" /></a></div><br />Lately I've been thinking a lot about living and experiences and simple things. About image and how people portray themselves, announce themselves, cloak themselves. This started to come out a little bit in my last post, but I've been struggling to put into words what I've been thinking and feeling. Then I read some posts that really resonated with me and brought everything I'd been thinking together (<a href="http://www.happyolks.com/back-to-the-island/">this one</a>&nbsp;for example). The yearning for honesty. The desire to really <i>feel </i>and experience things.<br /><br />I find myself continuously questioning all the moments and images that seem too easy, too perfect, too deliberate. All the pretend friending and pretty lifeing. Because my reality looks very little like all the dreamy, filtered pictures and nice outfits and styled life settings. And quite frankly, that's ok. In fact, that's pretty great. I want real connections, real people, real moments and memories. I want to experience everything genuine and be present in reality and be myself with other people being themselves. Lately I've felt like everything is a big competition. I look around and wonder if I'm losing. And I compare and overanalyze and even get upset sometimes. But then I stop myself and refocus my gaze upon what's right in front of me, what matters, and I realize that I'm definitely not losing. Sometimes life is messy and hard, but it's real. And real may be less pretty in some respects, but it’s far more beautiful in so many others. It’s fulfilling and disappointing and happy and sad and hectic and lazy and ridiculous and nowhere near perfect, and that’s what’s so great about it. Although I love adventures and fresh, wholesome, seasonal meals and beautiful photos, sometimes I’m tired and overwhelmed, and I eat chips and drink soda and lay on the couch with my boyfriend and my cat, and I’m totally ok with that. So I'm going to work on expressing that more here. I'm going to freaking live y'all, and it may not always be picturesque, but it will be real.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://picasion.com/" style="margin-left: 1em; margin-right: 1em;"><img alt="animated gifs" border="0" height="672" src="http://i.picasion.com/pic65/66c2e3166275bf0cc3428c17dcda2d6d.gif" width="450" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">My pathetic attempt to get my gif on à la <a href="http://www.topwithcinnamon.com/">Izy</a>.</span></div><br />These pancakes have become my go-to Sunday breakfast. I love how puffy and fat they are, and they stay that way sitting in the oven while you scramble to fry some eggs (!!) because you didn't time breakfast so well and you broke the yolk when you tried to flip the first egg and the bacon is still crisping and the coffee isn't ready and maybe you want to shower before you eat. They're patient pancakes. Real life pancakes.<br /><br /><br /><a name='more'></a><br />I like to use overripe berries (you know, the ones you bought last weekend but didn't finish during the week) in pancakes, as they get wonderfully jammy when cooked. These pancakes are hearty and delicious on their own, so you can snatch one out of the oven to munch on while standing over that broken yolk then drizzle the rest with maple syrup once you get your breakfast life together.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8535990806/" style="margin-left: 1em; margin-right: 1em;" title="Banana Blueberry Buckwheat Pancakes by tartletsweets, on Flickr"><img alt="Banana Blueberry Buckwheat Pancakes" height="468" src="http://farm9.staticflickr.com/8111/8535990806_94fc7f6489_z.jpg" width="700" /></a></div><b><br /></b><b>Blueberry Banana Buckwheat (<i>or Triple B</i>) Pancakes</b><br /><i>makes 10 small, thick pancakes</i><br /><i><br /></i><i>Note: These can be made with all buckwheat, but I really like the texture and flavor of using half whole wheat.</i><br /><i><br /></i>60 g (1/2 cup) buckwheat flour<br />65 g (1/2 cup) whole wheat flour<br />1/2 tsp. baking soda<br />large pinch salt<br />1/4 tsp. cinnamon<br />pinch ground cloves<br />pinch cardamom<br />3-4 small bananas (10 oz.)<br />juice from half a lemon<br />2 tsp. pure maple syrup<br />2 eggs<br />1 tsp. vanilla bean paste or extract<br />1/2 cup very ripe blueberries<br /><br />Preheat oven to 350 degrees F. Peel bananas and break each into three or four pieces. Arrange pieces on a baking sheet and roast 10-15 minutes, until softened and lightly brown. Let cool 5 minutes. Decrease oven temperature to 200 degrees F and set a small cookie sheet on the middle rack.<br /><br />Set griddle or skillet over medium heat. Whisk together flours, baking soda, salt, and spices in a medium bowl. Set aside.&nbsp;Place bananas in a small bowl, add lemon juice, and mash. Whisk in eggs, maple syrup, and vanilla. Pour wet ingredients into dry ingredients and mix with a wooden spoon until almost combined. Fold in blueberries. Batter will be very thick.<br /><br />Oil the griddle or skillet, and reduce heat to medium-low. Drop a 1/4 cup of batter onto the griddle or skillet and spread out just slightly with your finger. Cook a few minutes until edges begin to set then flip and cook about two more minutes until golden and cooked through. Transfer to cookie sheet in preheated oven until ready to serve.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8534882169/" style="margin-left: 1em; margin-right: 1em;" title="Banana Blueberry Buckwheat Pancakes by tartletsweets, on Flickr"><img alt="Banana Blueberry Buckwheat Pancakes" height="469" src="http://farm9.staticflickr.com/8100/8534882169_b61c576bbc_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com22tag:blogger.com,1999:blog-5939000199303683496.post-13681691323559161642013-02-26T04:30:00.000-05:002013-03-07T00:15:30.909-05:00Vanilla Bean Milk Bundt Cake (one bowl, one whisk)<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8506821919/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Bundt Cake"><img alt="Vanilla Bundt Cake" height="469" src="http://farm9.staticflickr.com/8244/8506821919_2d19de0511_z.jpg" width="700" /></a></div><br />This is such a simple recipe that I almost didn't share it here. Then I saw a post over on <a href="http://www.londonbakes.com/2013/02/spiced-treacle-loaf.html">London Bakes</a>, eloquently discussing how great simple can be in the midst of all the stuff and the fuss and the noise. So on point. After reading her post, I realized that my latest favorite baked good had been exactly that--simple. A vanilla bean bundt cake, whipped up by hand, in one bowl, with one whisk. I am certainly a lover of recipes with many parts and steps (as I am sure can be gleaned from some of the more involved recipes here). But sometimes, I want cake y'all, and I want it now.<br /><br />I think part of what I love about this recipe is that the steps usually completed by a stand mixer or electric beaters--whipping the butter and sugar, beating in eggs one at a time, etc.--are instead done by hand. I realize that may turn some people off, but I feel a sense of satisfaction in putting a little elbow grease, a little extra love into it. Especially when the results are as moist and delicious as these.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8507939206/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Milk Bundt Cake"><img alt="Vanilla Milk Bundt Cake" height="700" src="http://farm9.staticflickr.com/8531/8507939206_d87e223075_z.jpg" width="468" /></a></div><br />The ingredients for this cake are things I virtually always have on hand, and the method is super quick and easy. The only prep required is room temperature butter, which is typically not a problem for me since I usually keep at least a stick of butter out of the fridge at all times anyway (ya know, just in case). But if you aren't crazy like me and need room temperature butter in a flash, simply cube the butter and let it sit in a sunny window for 20 minutes or microwave it on low power in 15-second intervals until soft.<br /><br /><br /><a name='more'></a><br />I love this cake on its own, but it's especially wonderful with vanilla frozen yogurt and blackberries.&nbsp;It's pretty much the perfect cake to make on a whim when craving dessert or when needing to impress unexpected guests.&nbsp;What more can I say? I love this cake.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8506936127/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Bean Bundt Cake"><img alt="Vanilla Bean Bundt Cake" height="469" src="http://farm9.staticflickr.com/8246/8506936127_ba54952552_z.jpg" width="700" /></a></div><br /><b><span style="font-size: large;">Vanilla Bean Milk Bundt Cake</span></b><br /><br /><i>Note: </i><i>I sometimes add a splash of almond extract or lemon zest or a pinch of cardamom for a little twist, but do try it with just vanilla first, as it is truly lovely that way. I like to use room temperature eggs and milk if I have extra time. To bring eggs to room temperature quickly, submerge in a bowl of lukewarm water for 10 minutes.</i><br /><br />113 g (1/2 cup) butter, at room temperature<br />200 g (1 cup) granulated sugar<br />3 eggs<br />125 ml (1/2 cup) whole milk (2% milk or buttermilk also works)<br />1 vanilla bean, scraped or 1 Tbsp. vanilla bean paste<br />188 g (1 1/2 cups) all-purpose flour<br />1 tsp. baking powder<br />pinch of salt<br />powdered sugar for dusting<br /><br />Preheat oven to 350 degrees F. Grease and flour a regular bundt pan. In a large bowl, whip together the butter and sugar until smooth and light. Mix in eggs, one at a time, beating well after the addition of each. Add the remaining ingredients and mix about a minute until super smooth. Pour into prepared pan and smooth the top (I usually do this part with a clean index finger). Rap pan against the counter a couple of times.<br /><br />Bake for 30-35 minutes until tester comes out clean. Let cool in pan for 10 minutes then invert onto wire rack to cool completely. Cake will keep in an airtight container at room temperature for several days. I actually find it's best the day after it's made.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8506836873/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Cake"><img alt="Vanilla Cake" height="469" src="http://farm9.staticflickr.com/8521/8506836873_6e94e05f7f_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com36tag:blogger.com,1999:blog-5939000199303683496.post-73262515874411657442013-02-18T04:00:00.000-05:002013-02-28T16:12:22.833-05:00Campfire Oatmeal Cream Pies (Gluten-Free)<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8478994343/" style="margin-left: 1em; margin-right: 1em;" title="Campfire Oatmeal Cream Pies (Gluten-Free)"><img alt="Campfire Oatmeal Cream Pies (Gluten-Free)" height="468" src="http://farm9.staticflickr.com/8107/8478994343_a7897113ea_z.jpg" width="700" /></a></div><br />I have sort of been meringueing my face off lately.&nbsp;I made meringue for precious&nbsp;<a href="http://tartletsweets.blogspot.com/2013/01/coffee-custard-with-toasted-swiss.html">coffee custards</a>.&nbsp;I made tons and tons of meringue for buttercream for&nbsp;<a href="http://instagram.com/p/VhuSA_ByBP/">Dale's coffee shop anniversary party cakes</a>. And then these lovely little (or should I say huge!) cream pies.<br /><br />These cookie sandwiches came into being in steps. It all started with a search for a gluten-free cookie recipe of the chocolate chip variety. I found a recipe by <a href="http://www.cannellevanille.com/">Aran Goyoago</a>&nbsp;and adapted it based on what I had in mind and what I had on hand. The cookies turned out wonderfully chewy and subtly spiced with oatmeal leanings. The addition of chocolate chips and pecans added the perfect sweetness and warmth.<br /><br /><a name='more'></a>Once I tasted one, I instantly thought of oatmeal cream pies. I wanted a filling that was light and pillowy and stable. Swiss meringue (my favorite) was the obvious choice, so I immediately commenced the meringueing process.<br /><br />After I assembled the cookie sandwiches, I simply could not resist torching the exposed meringue edges (likely a product of how cute I think these&nbsp;<a href="http://chasingdelicious.com/chocolate-chip-smores/">chocolate chip s'mores</a>&nbsp;are).&nbsp;Another taste, and I knew the word campfire needed to be associated with these, what with the chocolate and torched marshmallowy filling and graham-cracker-reminiscent spices. I think I have discovered my new favorite cookie.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8480113586/" style="margin-left: 1em; margin-right: 1em;" title="Campfire Oatmeal Cream Pies (Gluten-Free)"><img alt="Campfire Oatmeal Cream Pies (Gluten-Free)" height="517" src="http://farm9.staticflickr.com/8378/8480113586_260c37960c_z.jpg" width="700" /></a></div><br /><b><span style="font-size: large;">Campfire Oatmeal Cream Pies (Gluten-Free)</span></b><br /><i>makes 10-12 large sandwiches</i><br /><i><br /></i><u>Cookies</u><br /><i>adapted from <a href="http://www.amazon.com/gp/product/0316187453/ref=as_li_ss_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0316187453&amp;linkCode=as2&amp;tag=sproutedkitch-20">Aran Goyoago</a> via <a href="http://www.sproutedkitchen.com/home/2012/10/22/everything-cookies.html">Sprouted Kitchen</a></i><br /><br />45 g (1/2 cup) gluten-free oats<br />80&nbsp;g (1/2 cup) ivory teff flour (or brown rice flour)<br />40 g (1/3 cup) buckwheat flour<br />27 g (1/4 cup) tapioca starch<br />2 tsp. baking powder<br />2 tsp. baking soda<br />1/2 tsp. salt<br />1 tsp. cinnamon<br />1/4 tsp. ground cloves<br />pinch cardamom<br />113 g (1/2 cup) butter, at room temperature<br />100 g (1/2 cup) granulated sugar<br />105 g (1/2 cup) dark brown sugar<br />1 tsp. vanilla bean paste<br />1 egg, at room temperature<br />125 g (3/4 cup) bittersweet chocolate chips (I used 60%)<br />55 g (1/2 cup) pecans, coarsely chopped<br />1 recipe Swiss Meringue (recipe below)<br /><i><br /></i>In a large bowl, whisk together oats, flours, tapioca starch, baking powder, baking soda, salt, and spices. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars for a few minutes.<br /><br />Add the vanilla and egg and mix until combined. Scrape the sides and bottom of the bowl, add the flour mixture, and mix just until a dough comes together but flour is not totally incorporated. Add the chocolate and pecans and mix until evenly distributed. Dough will be sticky.<br /><br />Transfer the dough to a piece of parchment or wax paper and roll into a 16-inch long and 2-inch wide log. Refrigerate for one hour. Line a baking sheet with parchment or a silicon baking mat. Preheat oven to 350 degrees F. Slice chilled dough into 1/2-inch thick rounds and place the cookies on prepared sheet, about 2 inches apart. Bake for 8-10 minutes. They will look a bit under baked--puffed in the middle and slightly set along the edges. Let cool on the sheet for 5-10 minutes then transfer to a rack to cool completely.<br /><br />Once cookies have cooled, spread or pipe a generous amount of meringue onto the flat side of a cookie and top with a second cookie. Place sandwich on wire rack and lightly torch the exposed meringue. Refrigerate for about 30 minutes. Sandwiches will keep in the refrigerator for a day or two but are best the day they are made.<br /><br /><u>Swiss Meringue</u><br />4 (120 g) egg whites<br />200 g (1 cup) granulated sugar<br /><br />Using a paper towel, wipe the bowl of a stand mixer, whisk attachment, and whisk with lemon juice. Place egg whites and sugar in the bowl and set over a pot of simmering water. Be sure the bottom of the bowl is not touching the water. Heat, whisking lightly but constantly, until mixture reaches 160 degrees F.<br /><br />Dry the bottom of the bowl and transfer to the stand mixer fitted with the whisk attachment. Beat on medium-low speed for about a minute then increase speed to medium-high and beat until meringue is thick, glossy, and holds stiff peaks, about 10 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8478993149/" style="margin-left: 1em; margin-right: 1em;" title="Campfire Oatmeal Cream Pies (Gluten-Free)"><img alt="Campfire Oatmeal Cream Pies (Gluten-Free)" height="468" src="http://farm9.staticflickr.com/8085/8478993149_2d06993dfc_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com27tag:blogger.com,1999:blog-5939000199303683496.post-71676621298447027002013-02-11T05:00:00.000-05:002013-02-28T16:12:35.546-05:00Individual Cinnamon Buns with Berry Glaze<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8457948282/" style="margin-left: 1em; margin-right: 1em;" title="Individual Cinnamon Rolls with Berry Glaze"><img alt="Individual Cinnamon Rolls with Berry Glaze" height="700" src="http://farm9.staticflickr.com/8097/8457948282_2f2a8a485b_z.jpg" width="469" /></a></div><br />When I was in middle school, my mom would buy the cinnamon rolls that come in a can for Sunday breakfast. I loved waking up to a gooey cinnamon roll and lathering on that thick, canned, cream cheese frosting. My mom wouldn't partake in them, I suppose because she just doesn't have much of a sweet tooth. Nowadays, I likely wouldn't partake in them either. They just don't compare to homemade.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8458671677/" style="margin-left: 1em; margin-right: 1em;" title="Individual Cinnamon Buns with Berry Glaze"><img alt="Individual Cinnamon Buns with Berry Glaze" height="518" src="http://farm9.staticflickr.com/8510/8458671677_5bcd7aa03d_z.jpg" width="700" /></a></div><br />Making homemade cinnamon buns is a bit laborious, what with the two rises, but it's totally worth the effort and time. The yeast dough is so soft and sweet, the filling perfectly spiced and sticky. And since they're homemade, they're totally customizable.<br /><br /><a name='more'></a>With these, I added a little orange zest to the filling and made a berry glaze to drizzle over top, in place of the usual cream cheese icing. I was so happy with how the combination of berries and cinnamon and soft dough turned out--like a berry crumble in yeasty, doughy form. And on top of that, this is perhaps the best yeast dough ever.<br /><br />Dale actually isn't a huge fan of cinnamon.&nbsp;Usually when I bake something, I give the goods away to friends so as to not devour them all myself. These were so good though that Dale wouldn't let me give them away! I guess making them in individual parchment cups brought out a little breakfast selfishness in us. Which I've decided is totally acceptable in the morning.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8457951654/" style="margin-left: 1em; margin-right: 1em;" title="Individual Cinnamon Rolls with Berry Glaze by tartletsweets, on Flickr"><img alt="Individual Cinnamon Rolls with Berry Glaze" height="469" src="http://farm9.staticflickr.com/8252/8457951654_0719433b75_z.jpg" width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><span style="font-size: large;">Individual Cinnamon Buns with Berry Glaze</span></b><br /><i>makes 16 rolls</i><br /><br /><u>Dough</u><br /><i>dough adapted from <a href="http://www.foodandwine.com/recipes/raspberry-swirl-sweet-rolls">Food &amp; Wine</a></i><br /><br />240 ml (1 cup) whole milk, warm (105 degrees F)<br />1 1/2 Tbsp. (2 packets) active dry yeast<br />133 g (2/3 cup) granulated sugar<br />113 g (1/2 cup) butter, at room temperature<br />2 eggs<br />1/4 tsp. salt<br />563 g (4 1/2 cups) all-purpose flour, plus more for rolling<br /><br /><u>Filling</u><br />215 g (1 cup packed) dark brown sugar<br />2 Tbsp. ground cinnamon<br />zest of a medium orange<br />56 g (1/4 cup) butter, melted<br /><br /><u>Glaze</u><br />12 oz. frozen berries (I used a mix of strawberries, raspberries, blueberries, and blackberries)<br />2 Tbsp. water<br />150 g (3/4 cup) granulated sugar<br />juice of a lemon<br />1 tsp. vanilla bean paste or half a vanilla bean, scraped<br /><br /><i>Make the dough</i>. Place warm milk in the bowl of a stand mixer. Stir in yeast and sugar. Cover loosely and set aside until foamy, 5-10 minutes. Transfer bowl to stand mixer fitted with paddle attachment. Add butter, eggs, salt, and 2 Tbsp. of the flour and mix until combined (butter may not mix in completely).<br /><br />Switch to dough hook. With mixer on medium-low, gradually add the remaining flour. Once all flour has been added, increase speed to medium until dough forms then to medium-high. Knead until dough is soft and pliable but slightly sticky, about 10 minutes.<br /><br />Transfer dough to lightly floured work surface and knead by hand for another couple of minutes. Form dough into a ball and place in a large, lightly oiled bowl, flipping once to coat the dough. Loosely cover and set in a warm place to rise until doubled in size, about 2 hours. (I place the bowl on top of an oven set at the lowest temperature.)<br /><br />Grease the wells of two jumbo muffin tins and line with parchment paper. Since my jumbo muffin tins have six wells each, I end up with more rolls than wells, so I also line an 8x8 pan with parchment for the extra buns.<br /><br /><i>Make the filling</i>. In a small bowl, whisk together brown sugar, cinnamon, and orange zest. Transfer the dough to a lightly floured work surface and roll out to 10 inches wide and 24 inches long. Brush melted butter evenly over dough, sprinkle brown sugar mixture evenly over top, leaving a one-inch border around the edges, and lightly pat down.<br /><br /><i>Roll and cut dough</i>. Working from the 24-inch side, carefully roll up the dough into a tight log. Slice log into 16 even pieces, each about 1 1/2 inches wide. Place the pieces, cut side down, into wells of prepared pan (and place the extras into the prepared 8x8 pan). Loosely cover and set aside to rise until puffy, about 2 hours. Alternatively, cover the pans with plastic wrap and place in the refrigerator over night. In the morning, let them sit out at room temperature for about an hour.<br /><br /><i>Make the berry glaze</i>. Combine frozen berries and water in a large saucepan and set over medium heat. Cook until berries are thawed and have begun to break down. If you don't mind seeds in the glaze, simply mash the berries with a potato masher. If you want to remove the seeds, transfer berries to food processor or blender, process/blend just until smooth, press through a fine mesh strainer, and transfer back to the saucepan.<br /><br />Add the sugar and lemon juice and cook over medium heat until bubbling. Decrease heat to medium-low and simmer for 10-20 minutes, until mixture coats the back of a spoon. Transfer to a heatproof bowl or jar and set aside.<br /><br /><i>Bake</i>. Preheat oven to 400 degrees F. Bake until golden, about 15 minutes. Cool in pan on wire rack for 10 minutes then remove from pan. Serve warm drizzled with berry glaze. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8456853005/" style="margin-left: 1em; margin-right: 1em;" title="Individual Cinnamon Rolls with Berry Glaze"><img alt="Individual Cinnamon Rolls with Berry Glaze" height="700" src="http://farm9.staticflickr.com/8508/8456853005_877654333b_z.jpg" width="469" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com25tag:blogger.com,1999:blog-5939000199303683496.post-71841061158103897462013-01-30T05:00:00.000-05:002013-02-28T16:15:50.643-05:00Coffee Custard with Toasted Swiss Meringue Kisses & Hazelnut Brittle<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8428621472/" style="margin-left: 1em; margin-right: 1em;" title="Coffee Custard"><img alt="Coffee Custard" height="468" src="http://farm9.staticflickr.com/8360/8428621472_74c5ef05a7_z.jpg" width="700" /></a></div><br />This custard almost defeated me. I made it three different times before I got it just how I wanted. It was a bit of an experiment really. Every recipe I came across for anything even remotely similar involved instant coffee or espresso powder, but I wanted nothing to do with that.<br /><br />I actually find the use of instant coffee or espresso powder in desserts somewhat perplexing. I guess I get it in some sense--it's easy, quick, and cheap. But&nbsp;I so often hear about the importance of using the best quality chocolates or top notch vanillas or freshly squeezed lemon/lime/orange juice or freshly grated spices or unbleached flours, but what about coffee? Why, in baking, do we settle for instant (i.e., freeze dried, low grade, poor quality coffee) instead of the good stuff (i.e., good quality, freshly roasted, responsibly bought, thoughtfully treated coffee)? And when coffee is the sole or primary flavor in a dessert, why use something with no flavor at all except the roast?<br /><br />In this custard, I didn't want just roast flavor.&nbsp;I wanted everything I get from drinking the greatest cup of coffee ever. I wanted the sweet, the fruit, the delicate, the nuance. I wanted it all!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8427570405/" style="margin-left: 1em; margin-right: 1em;" title="Coffee Custard"><img alt="Coffee Custard" height="700" src="http://farm9.staticflickr.com/8077/8427570405_7ac1eda27f_z.jpg" width="468" /></a></div><br /><a name='more'></a>Now, I'm clearly not a coffee expert, and I don't pretend to be. Anything mentioned about coffee in this post, or anywhere on this blog for that matter, comes from my highly coffee educated boyfriend, Dale, one of the handsome men behind <a href="https://www.facebook.com/pages/Steady-Hand-Pour-House/118314374903212">Steady Hand Pour House</a> in Atlanta.<br /><br />Dale actually helps me quite a bit with how to achieve good coffee flavor in my desserts without resorting to instant coffee. For this custard specifically, I used <a href="http://cuveecoffee.com/">Cuvee</a> (out of Austin), which is what we had in the house at the time. Dale determined the proportion of coffee to cream, had me grind it coarse, steep it a specific amount of time, and strain it well. And the result was pretty damn amazing. It tasted like the best cup of coffee in sweet creamy form. Like a cream-filled french press. Like delicious.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8428626710/" style="margin-left: 1em; margin-right: 1em;" title="Coffee Custard"><img alt="Coffee Custard" height="469" src="http://farm9.staticflickr.com/8328/8428626710_feedbfca46_z.jpg" width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8427771551/" style="margin-left: 1em; margin-right: 1em;" title="Coffee Custard"><img alt="Coffee Custard" height="517" src="http://farm9.staticflickr.com/8234/8427771551_b360c4dbdf_z.jpg" width="700" /></a></div><b><br /></b>I topped each custard with four fluffy kisses of Swiss meringue, which I lightly torched to toasty. For a little crunch, I added hazelnut brittle, which has an intensely nutty flavor.<br /><br />If you don't feel like making the meringue and/or brittle, this custard is lovely on its own or with a dollop of whipped cream. Or you can easily turn it into coffee crème brûlée by sprinkling the tops of the chilled custards with demerara sugar and torching it until melted and golden. Whatever your heart desires. I guess it really is like a cup of coffee in that sense.<br /><br /><b><span style="font-size: large;">Coffee Custard with Toasted Swiss Meringue Kisses &amp; Hazelnut Brittle</span></b><br /><i>makes 8 small servings</i><br /><br /><i>*As per Dale, when buying coffee, head to your local coffee shop and see what they suggest for freshly roasted and responsibly purchased coffee. If you don't have access to such a shop, look for beans that have been roasted no more than two weeks ago (longer than that, and the coffee is old), and buy direct trade (i.e., relationship or sustainable) whenever possible. [If direct trade is unavailable, fair trade is the next best thing (although the coffee may be older than two weeks).]</i><br /><br />560 ml (2 1/3 cups) heavy cream<br />1 vanilla bean, split and scraped<br />26 g (1/4 cup whole beans) good quality coffee*, coarsely ground<br />6 egg yolks (reserve whites for the meringue)<br />115 g (1/2 cup plus 1 Tbsp.) granulated sugar<br />Swiss Meringue (recipe below) <br />Hazelnut Brittle (recipe below)<br /><br />Preheat oven to 325 degrees F. Place 4-oz. jars or other similarly sized ramekins in a baking pan and set aside. Set a pot of water on the stove to heat.<br /><br />In a large saucepan over medium heat, whisk cream and vanilla bean pod and seeds together. Heat the cream, stirring frequently, to the scalding point (about 180 degrees F).&nbsp;Meanwhile, in a large bowl, whisk yolks and sugar together until combined.<br /><br />When the&nbsp;cream reaches the scalding point, lightly whisk in ground coffee and immediately reduce heat to simmer. Steep coffee for three and a half minutes, remove from heat, and pour through a fine mesh strainer into a small bowl. Whisking rapidly, slowly pour strained and still hot cream into the yolk mixture. Divide among the jars, filling to the bottom lip of each jar (about 2/3 full).&nbsp;Skim off any thick foam or bubbles from the tops with a spoon. (Although the coffee will cause the cream to have a natural thin foam on top, any thick foam that is left will result in an unpleasant spongy texture on top of the custard.)<br /><br />Pull the middle rack of the oven out slightly and place the baking pan on it. Slowly pour the water that's been heating on the stove into the pan until slightly more than halfway up the sides of the jars. Bake for 20 minutes, rotate pan, and bake until custard is set but still shivering in the center, about 15 minutes.<br /><br />Remove pan from oven and let cool for about 20 minutes or until jars are cool enough to be handled. Remove the jars from the water bath and place in the refrigerator to cool (I usually cover them with a clean, thin kitchen towel). Once bottom and sides of the jars are cool, cover with plastic wrap and chill another three hours or preferably overnight.<br /><br />Using a large plain round tip, pipe Swiss meringue on top of custard, lifting upward as you pipe to form kisses. Toast the meringue with a kitchen torch. Cover and refrigerate until ready to serve.<br /><br />Serve topped with a chunk or two of brittle. Custards will hold covered in the refrigerator about 3 days.<br /><br /><u>Swiss Meringue</u><br />3 (90 g) egg whites<br />150 g (3/4 cup) granulated sugar<br /><br />Using a paper towel, wipe the bowl of a stand mixer, whisk attachment, and whisk with lemon juice and let dry. Place egg whites and sugar in the bowl and set over a pot of simmering water. Be sure the bottom of the bowl is not touching the water. Heat, whisking lightly and constantly, until mixture reaches 160 degrees F.<br /><br />Dry the bottom of the bowl and transfer to the stand mixer fitted with the whisk attachment. Beat on medium-low speed for about a minute then increase speed to medium-high until meringue is thick, glossy, and holds stiff peaks, about 10 minutes.<br /><br />This recipe makes more meringue than you need for the custards. Feel free to halve it, or eat/bake/makeapie with the extra.<br /><br /><u>Hazelnut Brittle</u><br />200 g (1 cup) granulated sugar<br />1/2 cup hazelnuts, roughly chopped<br /><br />Line a baking sheet with a silicon baking mat (parchment will work too). Place sugar in a small saucepan and set over medium-high heat. When sugar starts to melt, begin stirring with a heatproof spatula. Continue stirring constantly until sugar is melted and deep amber in color (yay, you just made dry caramel!).<br /><br />Add hazelnuts and stir to evenly coat. Immediately pour onto prepared baking sheet and spread into an even layer. (Be sure to work quickly after you add the nuts, as the caramel will begin to harden almost immediately.) Let cool completely then break the brittle into chunks.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8428659514/" style="margin-left: 1em; margin-right: 1em;" title="Coffee Custard"><img alt="Coffee Custard" height="468" src="http://farm9.staticflickr.com/8491/8428659514_bf52ebcce7_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com24tag:blogger.com,1999:blog-5939000199303683496.post-92042395715441500112013-01-23T07:57:00.004-05:002013-02-28T16:11:47.748-05:00The Moistest Chocolate Cake with Berry Mascarpone Frosting (for my birthday)<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8407559588/" style="margin-left: 1em; margin-right: 1em;" title="Moist Chocolate Cake with Berry Mascarpone Frosting"><img alt="Moist Chocolate Cake with Berry Mascarpone Frosting" height="700" src="http://farm9.staticflickr.com/8049/8407559588_216fa5324d_z.jpg" width="469" /></a></div><div><br />Today I am twenty-six. A quarter century of life behind me.<br /><br />I really feel like twenty-five taught me a lot. What I love, what I don't. What and who really matters to me. How to embrace the good fully, completely, and honestly. How to let things go and brush things off. That I don't have to like and/or please everyone, or even pretend to. That things aren't as bad as I sometimes think they are, and that things are far better than I sometimes realize. What I want to be, who I want to be with, where I want to end up. How to be better and more and enough and myself. That I am so incredibly lucky for all that I have.<br /><br />Big things, important things, worthy things, I guess. Things to get me at least through twenty-six.<br /><br />Sometimes I think that my life is so much different than others around me. That's probably true in some ways and not at all in others, but it can, at times, feel that way. I suppose the weight of decisions, responsibility, disappointment, and reality has something to do with it. These have been reoccurring themes throughout the last year that have, I think, taught me all that stuff up there.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8407557366/" style="margin-left: 1em; margin-right: 1em;" title="Moist Chocolate Cake with Berry Mascarpone Frosting"><img alt="Moist Chocolate Cake with Berry Mascarpone Frosting" height="700" src="http://farm9.staticflickr.com/8491/8407557366_eedb26d5e5_z.jpg" width="468" /></a></div><br />But, today, I am twenty-six. And despite all the seriousness behind/within this post, I am happy today! And I feel like I have so much more to come as I say goodbye to twenty-five. There is cake after all.<br /><div><br /><a name='more'></a>I don't typically go for chocolate when selecting desserts, but lately, I've had a craving for a seriously moist chocolate cake. I tried many a chocolate cake recipe leading up to this one. And if this cake is anything, it is <i>moist</i>. It's other things as well--rich, decadent, soft, delicious. Exactly what one hopes for in a chocolate cake. Or what I hope for anyway, and that clearly matters on your birthday!</div><br />I frosted this cake with a berried mascarpone frosting. I sort of have a thing for the chocolate and berry combination. Moist chocolate cake + creamy berry frosting + fresh berries + cake flags = birthday victory! Obviously...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8406465585/" style="margin-left: 1em; margin-right: 1em;" title="Moist Chocolate Cake with Berry Mascarpone Frosting"><img alt="Moist Chocolate Cake with Berry Mascarpone Frosting" height="700" src="http://farm9.staticflickr.com/8467/8406465585_c224141717_z.jpg" width="468" /></a></div><div style="text-align: center;"><i>I threw a cake-eating party for myself, and it looked like this.</i></div><b><br /></b><b><span style="font-size: large;">The Moistest Chocolate Cake with Berry Mascarpone Frosting</span></b></div><div><br /></div><u>For the cake</u><br /><i>adapted from <a href="http://sweetapolita.com/2011/02/campfire-delight-6-layer-rich-chocolate-malted-toasted-marshmallow-cake/">Sweetapolita</a></i><br /><br />210 g (1 2/3 cup) all purpose flour<br />400 g (2 cups) sugar<br />90 g (2/3 cup plus 2 tsp.) dark cocoa powder<br />2 tsp. baking soda<br />1 tsp. baking powder<br />1 tsp. salt<br />2 eggs, at room temperature<br />240 ml (1 cup) buttermilk, room temperature<br />240 ml (1 cup) good quality coffee, hot (I used <a href="http://cuveecoffee.com/">Cuvée</a>)<br />120 ml (1/2 cup) canola oil<br />1 Tbsp. vanilla bean paste or extract<br /><br />Preheat oven to 350 degrees F. Prepare two 8x3 cake pans--butter, line bottom of pan with parchment, butter paper, and dust with flour.<br /><br />Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a stand mixer. Transfer bowl to mixer fitted with paddle attachment.<br /><br />In a separate medium bowl, lightly beat together eggs, buttermilk, coffee, oil, and vanilla. Add wet mixture to the dry mixture and mix on medium speed just until combined. Divide batter evenly among prepared pans.<br /><br />Bake for 25 minutes, rotate pans, and bake another 7-9 minutes, or until tester inserted in the center comes out almost clean (with just a few crumbs). Cool cake in pans on wire rack for 20 minutes. Run a blunt (butter) knife along edges of cake then gently invert onto racks to cool completely before assembling.<br /><br /><u>For frosting</u><br /><br />56 g (1/4 cup) butter, at room temperature<br /><div>230 g (2 cups) confectioner's sugar</div>450g (16 oz.) mascarpone, softened<br />113 g (4 oz.) cream cheese, softened<br />68 g (1/4 cup) berry preserves, divided (I used black raspberry)<br /><br />In the bowl of a stand mixer fitted with the whisk attachment, beat butter and sugar until combined. Add mascarpone and cream cheese and mix just until combined, no more than one minute. (Be sure not to overbeat, or frosting may separate and/or become too loose.) Stir in preserves with a spatula.<br /><br /><u>For filling</u><br /><br />2-3 Tbsp. prepared frosting<br />136 g (1/2 cup) berry preserves<br /><br />In a small bowl, stir together preserves with frosting. (I found that adding a little bit of frosting to the preserves thickened it a bit so that it would hold better in between the cake layers. Feel free to add more or less frosting to suit your desired consistency and taste.)<br /><br /><u>Notes</u><br /><br />This cake is lovely on its own, but I do love it with a couple of handfuls of berries.<br /><br />Cake will keep a couple of days in the fridge in a cake keeper. Let sit out at room temperature for about 30 minutes before serving.<br /><br />Head over&nbsp;<a href="http://zoebakes.com/2011/05/31/how-to-video-cut-and-fill-a-cake-like-a-pro-cake-decorating-series/">here</a>&nbsp;for a great how-to on assembling and filling a layer cake,&nbsp;<a href="http://sweetapolita.com/2012/06/chocolate-birthday-cake-video-tutorials/">here</a>&nbsp;for a how-to on frosting a layer cake, and&nbsp;<a href="http://sweetapolita.com/2010/11/50-tips-for-baking-better-cakes/">here</a>&nbsp;for some cake-baking tips.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8406467689/" style="margin-left: 1em; margin-right: 1em;" title="Moist Chocolate Cake with Berry Mascarpone Frosting"><img alt="Moist Chocolate Cake with Berry Mascarpone Frosting" height="700" src="http://farm9.staticflickr.com/8074/8406467689_3b539a4a1c_z.jpg" width="468" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com28tag:blogger.com,1999:blog-5939000199303683496.post-8901538325784189812013-01-04T11:26:00.001-05:002013-02-28T16:16:36.731-05:00Gluten-Free Rosemary Apple Cranberry Crisp<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8343401043/" style="margin-left: 1em; margin-right: 1em;" title="Gluten-Free Rosemary Apple Cranberry Crisp"><img alt="Gluten-Free Rosemary Apple Cranberry Crisp" height="468" src="http://farm9.staticflickr.com/8496/8343401043_77c25d9720_z.jpg" width="700" /></a></div><br />If you follow me on Instagram, you know that it snowed at my dad's house on Christmas day. It's quite the rarity in Texas (and Georgia). So the day after Christmas, Dale and I woke up early to take a snowy walk before everything started to melt. It was beautiful and quiet and so so cold.<br /><br />Part of my dad's land houses wild horses being broken for riding. They're all so majestic with hair-covered hooves, long manes, and feisty spirits. Seeing them run and play in the snow was nothing short of amazing.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8344637178/" style="margin-left: 1em; margin-right: 1em;" title="Untitled by tartletsweets, on Flickr"><img alt="Untitled" height="468" src="http://farm9.staticflickr.com/8504/8344637178_fe6e577158_z.jpg" width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8344998344/" style="margin-left: 1em; margin-right: 1em;" title="fencehorse2 by tartletsweets, on Flickr"><img alt="fencehorse2" height="518" src="http://farm9.staticflickr.com/8492/8344998344_e8f997229a_z.jpg" width="700" /></a></div><div style="text-align: center;">See more photos from Texas <a href="http://www.flickr.com/photos/litelwonderland/">here</a>.</div><br />When we got back from Texas last Saturday, Dale and I headed to Pura Vida for a final dinner there. It closed as of the 31st and was our most favorite date spot with the best coconut steamed buns and sangria. I will miss it.<br /><br />I must say, it was nice to return to my kitten and my bed and a bit of normalcy. Although I do miss Texas.<br /><br />On New Year's Eve, we had dinner with some friends. It was a southern style potluck situation, and I was asked to bring dessert. Our friend who was hosting the party has Coeliac disease, so I wanted to make something gluten-free so that she too could have dessert!<br /><br /><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8343398587/" style="margin-left: 1em; margin-right: 1em;" title="Gluten-Free Rosemary Apple Cranberry Crisp"><img alt="Gluten-Free Rosemary Apple Cranberry Crisp" height="469" src="http://farm9.staticflickr.com/8354/8343398587_6f10c31d2c_z.jpg" width="700" /></a></div><br />I didn't want to totally cop out by making a custard or other item that would completely dodge the flour issue, but I also am not especially experienced in the area of gluten-free baking. So I went with something simple that also fit with the theme and could be served warm (nights are currently pretty cold in Atlanta).&nbsp;A crisp was the obvious choice!<br /><br />I love the ease and comfort of a warm crisp for dessert. This one is no exception. The cranberries add the perfect tartness to the sweet apples and herby, crumbly topping. And drizzled with a little creme anglaise, this dessert is practically perfect.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8344453856/" style="margin-left: 1em; margin-right: 1em;" title="Gluten-Free Rosemary Apple Cranberry Crisp by tartletsweets, on Flickr"><img alt="Gluten-Free Rosemary Apple Cranberry Crisp" height="469" src="http://farm9.staticflickr.com/8358/8344453856_3521c4551e_z.jpg" width="700" /></a></div><b><br /></b><b><span style="font-size: large;">Gluten-Free Rosemary Apple Cranberry Crisp</span></b><br /><i>serves 8-10 people</i><br /><i><br /></i><u>For filling</u><br />10-12 oz. fresh cranberries, rinsed and picked over<br />2 - 2 1/2 lbs. apples, peeled, cored, and cut into 1/4-inch slices<br />juice of 1 lemon<br />133 g (2/3 cup) granulated sugar<br />28 g (3 Tbsp.) cornstarch<br />1 Tbsp. vanilla bean paste or 1 vanilla bean, scraped<br /><br /><u>For crumble topping</u><br />3/4 cup ivory teff flour<br />1/2 cup almond flour<br />1/2 cup plus 2 Tbsp. gluten-free rolled oats<br />1/4 cup light brown sugar<br />1/2 cup granulated sugar<br />1/2 tsp kosher salt<br />1 Tbsp. rosemary, finely chopped<br />zest of 1 lemon<br />113 g (1/2 cup) butter, melted<br /><br />Preheat oven to 350 degrees F. Place cranberries and sliced apples in a large bowl. Squeeze in lemon juice and toss to coat. Add sugar, cornstarch, and vanilla and toss to evenly coat. Transfer to an 8x13 baking dish. Place dish on a baking sheet. Set aside.<br /><br />In a medium bowl, mix together flours, oats, sugars, salt, rosemary, and lemon zest with your fingers or a whisk until combined. Pour the butter over top of the dry ingredients and use your fingers or a spatula to incorporate until the mixture is evenly moistened. Distribute the crumble topping evenly over the fruit and gently pat down. It may seem that the dish is overfilled, but the fruit will cook down when baked.<br /><br />Bake until topping is golden and filling is bubbly, about 50 minutes. Serve warm drizzled with creme anglaise.<br /><br /><b>Crème Anglaise</b><br /><i>makes about 2 cups</i><br /><i>adapted from Bo Friberg's </i>The Professional Pastry Chef<br /><i><br /></i>320 ml whole milk<br />1/2 Tbsp. vanilla bean paste or 1/2 vanilla bean, scraped<br />4 egg yolks<br />95 g (scant 1/2 cup) granulated sugar<br /><br />In a small saucepan, whisk together milk and vanilla. Place over medium-low heat and bring to the scalding point (milk will be bubbly around the edges and skin will begin to form on top, about 180 degrees F).<br /><br />While milk is heating, whisk together yolks and sugar until light and fluffy. Slowly pour hot milk into the egg mixture, whisking constantly and quickly. Pour back into the saucepan and heat over medium-low heat, whisking constantly, until mixture coats the back of a wooden spoon. Do not overheat or the mixture will curdle (175 degrees F or so should be about right).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8344450614/" style="margin-left: 1em; margin-right: 1em;" title="Gluten-Free Rosemary Apple Cranberry Crisp"><img alt="Gluten-Free Rosemary Apple Cranberry Crisp" height="468" src="http://farm9.staticflickr.com/8221/8344450614_2b8a4ec331_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com1tag:blogger.com,1999:blog-5939000199303683496.post-44144520294405213592012-12-31T12:16:00.000-05:002013-02-28T16:17:23.611-05:00Soft & Sparkly Molasses Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8330735814/" style="margin-left: 1em; margin-right: 1em;" title="Best Soft Molasses Cookies"><img alt="Best Soft Molasses Cookies" height="469" src="http://farm9.staticflickr.com/8072/8330735814_8e90510269_z.jpg" width="700" /></a></div><br />This is not a top posts/recipes/photos/food/12 of 2012 post. Instead, I have for you the best soft molasses cookies. I made these cookies on a lazy afternoon in Texas while everyone was out. As they baked, the cookies filled the kitchen with the sweetest of smells. They were pretty much the perfect ending to my holiday cookie making.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8329675503/" style="margin-left: 1em; margin-right: 1em;" title="Best Soft Molasses Cookies"><img alt="Best Soft Molasses Cookies" height="468" src="http://farm9.staticflickr.com/8352/8329675503_220496eff7_z.jpg" width="700" /></a></div><br />I have no hesitation in making this claim to the best soft molasses cookie. These cookies are sweet and spiced, fat and puffy with the prefect chew. And the demerara sugar adds a pleasant crunch.<br /><br /><a name='more'></a>I decided to wait to share these cookies post-Christmas mainly because I love how the demerara sugar makes them sparkle. NYE apropos!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8330756368/" style="margin-left: 1em; margin-right: 1em;" title="Best Soft Molasses Cookies"><img alt="Best Soft Molasses Cookies" height="468" src="http://farm9.staticflickr.com/8217/8330756368_0a09e0f0e1_z.jpg" width="700" /></a></div><br />With that, I leave 2012. Thank you for your comments and follows and likes and pins since I began the blog this year. More to come, I promise. Happy New Year!<br /><br /><b><span style="font-size: large;">The Best Soft Molasses Cookie</span></b><br /><i>makes 24-28 small cookies</i><br /><i>adapted from <a href="http://notwithoutsalt.com/2012/11/28/brown-butter-ginger-cookies-with-mascarpone-cream/">Not Without Salt</a></i><br /><br />170 g (3/4 cup) butter<br />250 g (2 cups) all-purpose flour<br />1 tsp. baking soda<br />1 tsp. cinnamon<br />1 tsp. ginger<br />1/4 tsp. clove<br />1/4 tsp. allspice<br />1/8 tsp. nutmeg<br />pinch cardamom<br />1/4 tsp. salt<br />100 g (1/2 cup) granulated sugar<br />1 egg<br />85 g (1/4 cup) molasses<br />demerara sugar for rolling<br /><br />In a saucepan set over medium heat, melt the butter. The butter will begin to foam and bubble. Heat, whisking constantly, until the butter stops sizzling and begins to turn a light amber color and smells nutty and toasty. Immediately remove the butter from the heat and pour into a heatproof bowl. Set aside to cool.<br /><br />Preheat oven to 350 degrees F and line a cookie sheet with parchment. In a medium bowl, whisk together flour, baking soda, all the ground spices, and salt. Set aside.&nbsp;Once butter has cooled (it need only be warm, not totally cool), transfer it to a large bowl along with the sugar and whisk to combine. Add the egg and molasses and whisk until combined. Stir in the flour-spice mixture just until combined.<br /><br />Using a tablespoon, scoop dough, roll into a ball, and roll in demerara sugar. Place balls of dough on prepared sheet one inch apart. Bake until cookies are puffed up in the middle and set around the edges, about 10 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8329674231/" style="margin-left: 1em; margin-right: 1em;" title="The Best Soft Molasses Cookies by tartletsweets, on Flickr"><img alt="The Best Soft Molasses Cookies" height="469" src="http://farm9.staticflickr.com/8351/8329674231_b719a9f853_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com2tag:blogger.com,1999:blog-5939000199303683496.post-61660788841887131612012-12-22T18:57:00.003-05:002013-02-28T16:17:57.847-05:00Brown Butter, Chocolate Chunk, Hazelnut, & Orange Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8298513344/" style="margin-left: 1em; margin-right: 1em;" title="Chocolate Chunk, Hazelnut, Orange Cookies"><img alt="Chocolate Chunk, Hazelnut, Orange Cookies" height="469" src="http://farm9.staticflickr.com/8072/8298513344_bfd1b44c94_z.jpg" width="700" /></a></div><br />I'm sorry this is not a peppermint recipe. So many gorgeous peppermint desserts have popped up over the past month or so--these <a href="http://www.pastryaffair.com/blog/candy-cane-cupcakes.html">cupcakes</a>, these <a href="http://buttermeupbrooklyn.com/2012/12/cocoa-peppermint-cookies-melted-candy-cane-frosting/">sandwich cookies</a>, this <a href="http://www.bakersroyale.com/ice-cream-and-frozen-desserts/chocolate-peppermint-ice-cream-cake-2/">cake</a>--all sporting the loveliest swirls and specks of red/pink/white. So pretty and likely so delicious to all the peppermint lovers out there. But, it's just that, well, I just <i>really</i>&nbsp;don't like peppermint.<br /><br />So, I'm sorry. Instead, I have orange infused, nutty, brown butter cookies with hefty swirls of chocolate. A holiday cookie dream, I'd say.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8298529380/" style="margin-left: 1em; margin-right: 1em;" title="Chocolate Chunk, Hazelnut, Orange Cookies"><img alt="Chocolate Chunk, Hazelnut, Orange Cookies" height="469" src="http://farm9.staticflickr.com/8362/8298529380_d88e6f7111_z.jpg" width="700" /></a></div><div style="text-align: center;"><i>Cute, round, chubby little roasted hazelnuts.</i></div><br />Hazelnuts get peeled (rather easily thanks to this&nbsp;<a href="http://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/">how-to</a>), roasted, and chopped. Butter gets browned, toasty, and nutty. Chocolate stays whole--we want <i>big</i>&nbsp;swirls of chocolate. This is a time of giving and generosity, hence, no skimping on the chocolate. Seriously.<br /><br /><a name='more'></a>All this hazelnut, brown butter, chocolate talk gets super pumped with orange zest to make up the satisfying-est holiday (or any time!) cookie.&nbsp;These cookies spread ever so slightly and puff up magnificently when baked. The warm hazelnut flavor goes well with the nutty brown butter, and the brightness of the orange adds the perfect lift to the sweet, deep chocolate. Plus, look at these chunks of chocolate y'all...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8297465999/" style="margin-left: 1em; margin-right: 1em;" title="Chocolate Chunk, Hazelnut, Orange Cookies"><img alt="Chocolate Chunk, Hazelnut, Orange Cookies" height="516" src="http://farm9.staticflickr.com/8215/8297465999_54dedd1cac_z.jpg" width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8297455045/" style="margin-left: 1em; margin-right: 1em;" title="Chocolate Chunk, Hazelnut, Orange Cookies"><img alt="Chocolate Chunk, Hazelnut, Orange Cookies" height="468" src="http://farm9.staticflickr.com/8072/8297455045_38e6c2c419_z.jpg" width="700" /></a></div><div style="text-align: center;"><i>Cookies + beer &gt; cookies + milk</i></div><div style="text-align: center;"><span style="font-weight: bold;"><br /></span></div><b><span style="font-size: large;">Brown Butter, Chocolate Chunk, Hazelnut, &amp; Orange Cookies</span></b><br /><i>makes about one and a half dozen medium cookies</i><br /><br />170 g (3/4 cup) butter, room temperature, divided<br />218 g (1 3/4 cup) all-purpose flour<br />1/4 tsp. baking soda<br />1/2 tsp. cornstarch<br />1/4 tsp. salt<br />112 g (1/2 cup plus 1 Tbsp.) granulated sugar<br />115 g (1/2 cup) light brown sugar<br />zest from 1 large orange<br />1/2 Tbsp. freshly squeezed orange juice<br />1 tsp. vanilla bean paste (or extract)<br />1 egg, room temperature<br />150 g (1 cup) <a href="http://www.flickr.com/photos/litelwonderland/5355424988/">cacao fèves</a> (chocolate discs), whole (I used 60%)<br />100 g (3/4 cup) hazelnuts, peeled, toasted, and roughly chopped<br /><br />In a saucepan set over medium heat, melt 113 g (1 stick) of the butter. The butter will begin to foam and bubble. Heat, whisking constantly, until the butter stops sizzling and begins to turn a light amber color and smells nutty and toasty. Immediately remove the butter from the heat and pour into a heatproof bowl. Set aside to cool.<br /><br />In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter (56 g or 1/2 stick) and the sugars until fluffy, about 3 minutes. Add the zest, juice, vanilla, egg, and brown butter, and mix until combined. Add the flour in three additions, mixing just until combined after each. Stir in the chocolate and hazelnuts. Wrap dough tightly in plastic wrap and refrigerate for an hour or overnight.<br /><br />Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Pinch of about 2 Tbsp. portions of dough, roll into balls, and place two inches apart. If you pinch of pieces of dough with no chocolate pieces, simply extract one from the remaining dough and shove it in the middle of the ball. Be sure to place any exposed chocolate up so as to minimize any chocolate burning on the pan during baking. Bake until cookies puff and edges are just golden brown, about 10 minutes. Cool on cookie sheet for a few minutes then transfer to wire rack to cool completely.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8298524072/" style="margin-left: 1em; margin-right: 1em;" title="Chocolate Chunk, Hazelnut, Orange Cookies"><img alt="Chocolate Chunk, Hazelnut, Orange Cookies" height="468" src="http://farm9.staticflickr.com/8083/8298524072_c218612371_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com4tag:blogger.com,1999:blog-5939000199303683496.post-64509299845773575292012-12-20T05:00:00.000-05:002013-02-28T16:19:50.858-05:00Apple Crumb Tartlets with Speculoos Crust<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8282694191/" style="margin-left: 1em; margin-right: 1em;" title="Apple Speculoos Tart"><img alt="Apple Speculoos Tart" height="468" src="http://farm9.staticflickr.com/8079/8282694191_4de48973e2_z.jpg" width="700" /></a></div><br />Sometimes I just need to get away, need a break from the usual, a change of scenery, some new views, that sort of thing. So I am very happy to be in Texas for a couple of weeks. I've had leisurely mornings and wine infused evenings. I've made cranberry jam and buttermilk cake and learned how to use Dad's new smoker.<br /><br />Looking out and seeing pasture and horses and trees and little else relieves me. I love being able to sit on the porch or walk around outside and hear no cars or other city sounds. Or head to Denton square and wander around with a <a href="http://www.flickr.com/photos/ohnataly/">friend</a>. And plan a slew of cookies to bake. Dale arrives on Sunday. And thank goodness because I am in dire need of good coffee. Plus, he's pretty good company.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8282680349/" style="margin-left: 1em; margin-right: 1em;" title="Apple Speculoos Tart"><img alt="Apple Speculoos Tart" height="470" src="http://farm9.staticflickr.com/8063/8282680349_f02c25974b_z.jpg" width="700" /></a></div><br />Before I left Atlanta, I was determined to bake some tartlets and a chocolate cake. The cake will come later. For now, I have these tartlets for you. They came out of an urging for apple pie. I do love apple pie--warm and comforting and fulfilling.<br /><br />Sometimes though, I want a little crumble in place of the pie crust. Since I'd made speculoos a day or two earlier, I decided to incorporate them via a cookie tartlet crust. Because how could that be bad?<br /><br /><a name='more'></a>So I stirred speculoos cookie crumbs with butter and pressed it into tartlet pans. Baked them up. Introduced sugared and vanillaed apples and crumble. Baked until crisp. And had dessert. It was exactly what I wanted. The apples cooked up perfectly soft and carmely and the crust and topping wonderfully crumbly. All the comforts of apple pie in a lovely little tartlet.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8285936071/" style="margin-left: 1em; margin-right: 1em;" title="Apple Speculoos Tart"><img alt="Apple Speculoos Tart" height="522" src="http://farm9.staticflickr.com/8477/8285936071_4ac517dddb_z.jpg" width="700" /></a></div><br />I highly encourage the joint consumption of these tartlets and a glass of egg nog with a splash of rum. Ultimate warmth y'all.<br /><br /> <b><span style="font-size: large;">Apple Crumb Tartlets with Speculoos Crust</span></b><br /><i>makes five 4 3/4-inch tartlets or one full size tart</i><br /><br /><u>Crust</u><br />8 1/2 oz. speculoos or Biscoff cookies (recipe <a href="http://tartletsweets.blogspot.com/2012/12/speculoos-biscoff-cookies.html">here</a> or store-bought)<br />56 g (1/4 cup) butter, melted<br />50 g (1/4 cup) granulated sugar<br /><br /><u>Filling</u><br />14 g (1 Tbsp.) butter<br />3 medium apples, peeled, cored, and cut into small dice<br />50 g (about 1/4 cup) light brown sugar<br />1 tsp. vanilla bean paste<br /><br /><u>Topping</u><br />100 g (1/2 cup) granulated sugar<br />45 g (1/4 cup plus 2 Tbsp.) all-purpose flour<br />42 g (3 Tbsp.) cold butter, cubed<br />1 tsp. vanilla bean paste<br /><br />Make crust. Preheat oven to 350 degrees F. Process cookies in a food processor until you get fine crumbs. Transfer to a medium bowl along with the melted butter and sugar and stir until mixture resembles wet sand. Divide among tartlet shells and press evenly into the bottom and up the sides. Refrigerate for 15 minutes then bake for 10 minutes. Let cool while you make the filling.<br /><br />Prepare filling.&nbsp;Melt the tablespoon of butter in a skillet over medium heat until frothy toasty. Add remaining filling ingredients and stir to evenly coat the apples. Cook, stirring occasionally, until apples begin to soften.<br /><br />Meanwhile, prepare topping. Combine the topping ingredients in a small bowl. Rub the butter into the dry ingredients with your fingers until the mixture resembles coarse meal.<br /><br />Increase oven temperature to 400 degrees F. Divide apple mixture evenly among tartlet shells. Top each tartlet with a small handful of the topping. Bake until topping is crisp, about 10 minutes. Let tartlets cool completely in the pans.<br /><br />This tart crust is a bit fragile (especially if the cookies are not ground up finely enough), so take care when removing the tartlets from the pans. These tartlets are best the day made.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8282682683/" style="margin-left: 1em; margin-right: 1em;" title="Apple Speculoos Tartlets"><img alt="Apple Speculoos Tartlets" height="468" src="http://farm9.staticflickr.com/8068/8282682683_37527e9cc0_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com2tag:blogger.com,1999:blog-5939000199303683496.post-78086218717566195132012-12-17T05:00:00.000-05:002013-02-28T16:22:11.667-05:00Speculoos (Biscoff cookies)<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8276966868/" style="margin-left: 1em; margin-right: 1em;" title="Speculoos Biscoff cookies"><img alt="Speculoos Biscoff cookies" height="469" src="http://farm9.staticflickr.com/8071/8276966868_8156fe0720_z.jpg" width="700" /></a></div><br />Well. That was crazy. Thanksgiving happened and then the end of the semester, with all its papering and examining and such, came in quick succession. I spent weeks sitting in front of my computer. I forgot what I looked like with makeup on. I ran out of lazy clothes. I made <a href="http://www.flickr.com/photos/litelwonderland/8232801468/">mustache-shaped sugar cookie pops</a>. I drank too much coffee and ate Biscoff spread from a jar. It was highly attractive. Mildly insane. Hopefully successful. But mostly, I'm glad it's over. Back to real things. Cookie things. We like these things.<br /><br />Speculoos (or <a href="http://www.biscoff.com/">Biscoff</a> cookies) are delightfully crisp, slightly spiced, and super buttery. You can enjoy them in both cookie and spread form (the aforementioned addictive spread is also known as <span style="font-style: italic; font-weight: bold;">cookie butteromggg</span>). They are simple and straightforward delicious. Awesome on their own or sandwiching peanut butter or vanilla butter cream or, dare I say, cookie butter!? That'd be a cookie on cookie on cookie situation. My kind of situation. And plus, they'd be totes adorbs in a festive bag, tied up with a little bow, and tucked in a stocking.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8276968460/" style="margin-left: 1em; margin-right: 1em;" title="Speculoos Biscoff cookies"><img alt="Speculoos Biscoff cookies" height="469" src="http://farm9.staticflickr.com/8223/8276968460_1ca5919448_z.jpg" width="700" /></a></div><div><br /><a name='more'></a><b><span style="font-size: large;">Speculoos</span></b></div><div><i>adapted from <a href="http://www.cupcakeproject.com/2010/07/biscoff-cookies-from-scratch-recipe.html">Cupcake Project</a></i></div><div><i><br /></i></div>250 g (2 cups) all-purpose flour<br />1 1/4 tsp. cinnamon<br />3/4 tsp. ginger<br />1/4 tsp. cloves<br />1/4 tsp. allspice<br />1/4 tsp. nutmeg<br />1/8 tsp. cardamom<br />1/4 tsp. salt<br />1/4 tsp. baking soda<br />1/4 tsp. baking powder<br />226 g (1 cup) butter, room temperature<br />110 g (1/2 cup) light brown sugar<br />50 g (1/4 cup) granulated sugar<br />1 tsp vanilla bean paste (or 1/2 vanilla bean scraped)<br /><br />Preheat oven to 350 degrees F. Whisk together flour, ground spices, salt, baking soda, and baking powder. Set aside.<br /><br />In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until thoroughly mixed. Beat in vanilla. With the mixer on low, add the flour mixture slowly, mixing just until a dough comes together. Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm it up a bit. (Don't refrigerate the dough for too long, or it will be difficult to work with. If you do refrigerate it for longer, simply let it sit out on the counter awhile or knead just barely on a floured surface to soften.)<br /><br />Roll out dough until about 1/4 inch thick. (I found it easier to halve the dough and roll each out separately.) Using your cookie cutter of choice (I used a 2 1/2-inch biscuit cutter), cut out shapes and place on a parchment lined baking sheet. Refrigerate cut dough for 15 minutes or until firm. Bake for 12 minutes, until just golden around the edges. Transfer to cooling rack and let cool completely.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8275909881/" style="margin-left: 1em; margin-right: 1em;" title="Speculoos Biscoff cookies"><img alt="Speculoos Biscoff cookies" height="468" src="http://farm9.staticflickr.com/8362/8275909881_44af4a2b5c_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com4tag:blogger.com,1999:blog-5939000199303683496.post-46882861759398095192012-11-21T20:47:00.000-05:002013-02-28T16:23:56.076-05:00Cranberry Sauce (with vanilla bean and cardamom)<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8206534979/" style="margin-left: 1em; margin-right: 1em;" title="Cranberry Sauce"><img alt="Cranberry Sauce" height="468" src="http://farm9.staticflickr.com/8342/8206534979_8948739311_z.jpg" width="700" /></a></div><br />So I know the Thanksgiving meal is probably set in stone at this point, but we need to talk. This is about more than Thanksgiving. It's about cranberry sauce.<br /><br />I feel bad for cranberry sauce. It's like the ugly stepchild of Thanksgiving foods, shoved into a can then plopped into a bowl at the holidays only to be neglected in favor of gravy and butter.<br /><br />It's just that it doesn't have to be this way. Fresh cranberry sauce is a thing of beauty!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8207625440/" style="margin-left: 1em; margin-right: 1em;" title="Cranberry Sauce"><img alt="Cranberry Sauce" height="700" src="http://farm9.staticflickr.com/8204/8207625440_e1b5232a9a_z.jpg" width="468" /></a></div><br />Part of what I love about the holidays is that everyone has self-designated specialties. Dad handles most meat cookings and sauces. Mom handles stuffing and taters. Dale's got the brussels. Over the years, mine has become dessert (surprise, surprise). And at Thanksgiving, that means pumpkin pie and pecan pie and, well, pie. But what that also means, I've decided, is homemade cranberry sauce. Mainly because I just freaking love it. On every part of the holiday meal. It gives everything the perfect tang and sweetness, which, let's be honest, is often missing from things like turkey and stuffing.<br /><br />This cranberry sauce is sorta something to call home about. There's a whole dang vanilla bean in there y'all! And fresh orange juice! And a heaping spoonful of cardamom! (Cardamom is never a bad thing. Never.) This cranberry sauce is deserving of year-round praise. Although it is especially appropriate at these times what with the season and all.<br /><br /><a name='more'></a>And you could have some the morning after Thanksgiving dolloped on a <a href="http://tartletsweets.blogspot.com/2012/11/butternut-squash-muffins.html">Butternut Squash Muffin</a>. You could even plop it in a jar and can it up for keeping. If nothing else, you can remember this come Chrismukkah season when the holiday meal reemerges. Just sayin'. Happy Thanksgiving!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8207622526/" style="margin-left: 1em; margin-right: 1em;" title="Cranberry Sauce"><img alt="Cranberry Sauce" height="469" src="http://farm9.staticflickr.com/8342/8207622526_af463069ac_z.jpg" width="700" /></a></div><b><br /></b><b><span style="font-size: large;">Cranberry Sauce (with vanilla bean and cardamom)</span></b><br /><i><br /></i><i>This recipe makes quite a bit of cranberry sauce (almost three pints), which is fantastic when feeding tons of people or when you are a cranberry sauce fanatic like myself. If neither of those things apply to you, this recipe can easily be halved.</i><br /><b><br /></b>24 oz. fresh cranberries<br />450 g (2 1/4 cups) granulated sugar<br />420 ml (1 3/4 cups) freshly squeezed orange juice<br />zest from 2 large oranges<br />1 vanilla bean, scraped<br />1 tsp. cardamom (feel free to add more to taste)<br />1/2 tsp. ground cloves (optional)<br /><br />In a large pot, stir cranberries, sugar, and orange juice and zest to combine. Place over medium-high heat. Add vanilla bean pod and seeds, cardamom, and cloves. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and continue to cook until thickened, about 15 minutes. At this point, give it a little taste and adjust spices/sweetness as necessary.<br /><br />Remove from heat and let cool in the pot for about 20 minutes. Transfer to jars or a serving bowl. Slather on turkey, dressing, and the like. Take a nap.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8206531431/" title="Cranberry Sauce"><img alt="Cranberry Sauce" height="700" src="http://farm9.staticflickr.com/8483/8206531431_9c46099909_z.jpg" width="468" /></a></div><div style="text-align: center;"><i>See, a whole dang 'nilla bean in there!</i></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com4tag:blogger.com,1999:blog-5939000199303683496.post-79594634337500397682012-11-19T05:30:00.000-05:002013-02-28T16:26:33.681-05:00Butternut Squash Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8194606507/" style="margin-left: 1em; margin-right: 1em;" title="Butternut Squash Muffins"><img alt="Butternut Squash Muffins" height="700" src="http://farm9.staticflickr.com/8200/8194606507_013482f59d_z.jpg" width="469" /></a></div><br />Last week, Dale was in Nicaragua doing super cool coffee things. Because he's cool and talented and interesting like that. While he was gone, I remembered a few things that I'd forgotten since having Dale around all the time:<br /><br />1. Sometimes, I forget to eat dinner.<br /><br />2. I'm pretty sure that my cat loves laying next to me on the couch more than anything in the entire world.<br /><br />3. I need someone around to talk to at home, otherwise, I descend into nonsensical one-sided conversations with my cat. It's pretty normal.<br /><br />4. I get really cold at night. Like really.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8194605549/" style="margin-left: 1em; margin-right: 1em;" title="Butternut Squash Muffins"><img alt="Butternut Squash Muffins" height="468" src="http://farm9.staticflickr.com/8347/8194605549_c5429f537b_z.jpg" width="700" /></a></div><br />So, while Dale was off doing adventurous, awesome things, I was here working on a paper, which I presented at a conference on Saturday, and I was working on a contract. Totally thrilling, right? Then, I roasted a butternut squash, stirred in some sugar and spices and things, sprinkled with streusel, and ate these muffins.<br /><br /><a name='more'></a>As I've mentioned before, I'm not a huge pumpkin lover, aside from my serious adoration for pumpkin pie during the holidays. Squash on the other hand is a whole different story. I've been eating some maaad squash lately. Acorn squash stuffed with quinoa or sausage or veggies or all of the above. Creamy, sweet-spicy butternut squash soup. And apparently, butternut squash streusel muffins.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8194565199/" style="margin-left: 1em; margin-right: 1em;" title="Butternut Squash Muffins"><img alt="Butternut Squash Muffins" height="468" src="http://farm9.staticflickr.com/8061/8194565199_736b9f498b_z.jpg" width="700" /></a></div><br />I ate these muffins sitting on my balcony in sun beams, much like an <a href="http://3.bp.blogspot.com/-HU_zbX2iXms/T-ch8aD7buI/AAAAAAAAAHA/NyqWjqoh0-o/s640/Preview+of+%E2%80%9CLightroom+%285580196831_d242f7d073_b.jpg+and+1+other%29%E2%80%9D-2.jpg">aforementioned kitten</a>, with a cup of&nbsp;<a href="http://www.williams-sonoma.com/products/3066115/?catalogId=6&amp;bnrid=3120901&amp;cm_ven=Google_PLA&amp;cm_cat=Electrics&amp;cm_pla=Coffee_Makers_&amp;_Teakettles&amp;cm_ite=Hario_V60_Ceramic_Coffee_Dripper%2C_White_%7C_Williams-Sonoma&amp;srccode=cii_17588969&amp;cpncode=33-107326747-2">V60</a>-ed coffee drank out of a baby blue coffee cup, much like an aforementioned <a href="http://www.flickr.com/photos/litelwonderland/7853256850/">Dale</a>. It was quite the perfect solitary late morning breakfast situation. Plus, these muffins are sort of to die for. And how could they not be--look at that&nbsp;<i>color</i>!<br /><br />This is basically to tell you that you need not worry about Thanksgiving or next day breakfast. I've got you covered. A soft, warm, light muffin with a smear of butter and good cup of hot coffee is all you'll need. What with the turkey-stuffing-tater-pie coma of the Thanksgiving meal. And it's just spiced and squashy and fall-colored enough to keep with the holiday spirit. It's a muffin kind of calm.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8195674632/" style="margin-left: 1em; margin-right: 1em;" title="Butternut Squash Muffins"><img alt="Butternut Squash Muffins" height="468" src="http://farm9.staticflickr.com/8343/8195674632_5453e333a5_z.jpg" width="700" /></a></div><br /><b><span style="font-size: large;">Butternut Squash Muffins</span></b><br /><i>adapted from <a href="http://www.pastryaffair.com/blog/marbled-butternut-squash-bread.html">Pastry Affair's Butternut Squash Marble Loaf</a></i><br /><i>makes 12 muffins</i><br /><br /><u>For butternut squash puree</u><br />1 large butternut squash, halved lengthways and scraped of seeds<br /><br /><u>For streusel</u><br />100 g (1/2 cup) granulated sugar<br />45 g (1/4 cup plus 2 Tbsp.) all-purpose flour<br />42 g (3 Tbsp.) cold butter, cubed<br /><br /><u>For muffins</u><br />250 g (2 cups) all-purpose flour<br />1 tsp. baking soda<br />1 tsp. baking powder<br />1/2 tsp. ground nutmeg<br />1/2 tsp. ground cloves<br />1/4 tsp. ground ginger<br />1/8 tsp. ground cardamom<br />1/2 tsp. salt<br />370 g (1 1/2 cups) butternut squash puree<br />60 ml (1/4 cup) vegetable oil<br />108 g (1/2 cup packed) light brown sugar<br />100 g (1/2 cup) granulated sugar<br />2 eggs<br />1 tsp. pure vanilla extract<br /><br />Make squash puree. Preheat oven to 400 degrees F and line a cookie sheet with foil. Place butternut squash cut side down on the cookie sheet. Roast until fork tender, about 30 minutes (depending on the size of the squash). Let cool for 15-20 minutes. When cool enough to handle, scrape the soft squash from the skin into a fine mesh strainer. Press the squash lightly with a spatula to remove excess juices then transfer to a food processor and process until smooth. Refrigerate puree until ready to use. (Puree can be made ahead of time and refrigerated in an airtight container overnight for fresh muffins in the morning, as can the streusel topping.)<br /><br />Make streusel. In a small bowl, whisk together sugar and flour. Work in butter with your fingertips until mixture resembles coarse meal.<br /><br />Make muffins. Reduce oven heat to 350 degrees F and line a regular muffin tin with baking cups.&nbsp;In a large bowl, whisk flour, baking soda, baking powder, spices, and salt to combine. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butternut squash puree, oil, and sugars on low until combined. Add eggs one at a time, mixing well after each. Add vanilla and beat for a few seconds.<br /><br />With mixer on low, incorporate dry ingredients until just combined. Pour batter into muffin cups until each is about 2/3 full and sprinkle generously, completely covering the top of the batter, with streusel. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean and tops spring back when lightly pressed. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8192578924/" style="margin-left: 1em; margin-right: 1em;" title="Butternut Squash Muffins"><img alt="Butternut Squash Muffins" height="468" src="http://farm9.staticflickr.com/8346/8192578924_82d81dc28b_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com5tag:blogger.com,1999:blog-5939000199303683496.post-23107468178781777522012-11-13T05:30:00.000-05:002013-02-28T16:30:20.457-05:00Pear, Sage, & Toasted Vanilla Hand Pies<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8180761896/" style="margin-left: 1em; margin-right: 1em;" title="Pear Hand Pies"><img alt="Pear Hand Pies" height="468" src="http://farm9.staticflickr.com/8349/8180761896_e4b7189c1c_z.jpg" width="700" /></a></div><br />It's crazy how motivated I get to do anything but study when I have nothing but studying that needs to be done. Nothing gets me in a cleaning, purging, organizing mode quite like having a million pages to write/read/cryover.<br /><br />Thus, in the past two weeks, I have done some updating, reorganizing, and contemplating. I got a new TV stand (it's mint green, tall, and dashing). New soap dispensers (because it's the little things that make a difference, right?) and the European sham of my dreams.&nbsp;Dale got some geeky things--a vintage Chemex and baby blue coffee mugs. And I have been scouring the webs and stores and places for seating, preferably sofa-sectional-chaise style. That will be a bit of investment however, so these are only cushioned daydreams currently.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8180796809/" style="margin-left: 1em; margin-right: 1em;" title="Pear Hand Pies"><img alt="Pear Hand Pies" height="515" src="http://farm9.staticflickr.com/8340/8180796809_a7610574eb_z.jpg" width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8180777514/" style="margin-left: 1em; margin-right: 1em;" title="Pear Hand Pies"><img alt="Pear Hand Pies" height="468" src="http://farm9.staticflickr.com/8339/8180777514_d344db302b_z.jpg" width="700" /></a></div><br />I guess this began with a mission to revamp my spaces. Space makes such a difference in mood and motivation and other such things. It's about light and situation. It's about wishing I could paint things and frame them and hang them and love them. It's about bookmarking DIYs. It's about plans of furniture building, starting with a rustic coffee table, ending hopefully with a substantial dining table (which I currently lack, even in insubstantial form).<br /><br /><a name='more'></a>This all assumes I have the fortitude and skill to do any of these things. I see a potential makeshift furniture, elementary craft project disaster in my future. But it's ok, I'm up for that so long as it involves new. I'm really into new lately. Well not necessarily&nbsp;<i>new</i>, just new to me.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8180735905/" style="margin-left: 1em; margin-right: 1em;" title="Pear Hand Pies"><img alt="Pear Hand Pies" height="468" src="http://farm9.staticflickr.com/8205/8180735905_155789e568_z.jpg" width="700" /></a></div><br />This whole thing is further exacerbated by the cooler weather, clouds, and drizzle. It makes me want to burrow into my ideally created space with a blanket, a fire, a movie, and pie. Although, most times I want pie. I don't need particular weather to want pie. I just need butter.<br /><br />Hand pies are the smart man's pie. The blueberry-stained-t-shirt man's pie. The gotta run but I need dessert first pie. They're my pie and your pie and every man's pie. It's all about versatility and personal preference here. Apple, pumpkin, pear, you name it, it's hand-pie-able.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8180898838/" style="margin-left: 1em; margin-right: 1em;" title="Pear Hand Pies"><img alt="Pear Hand Pies" height="517" src="http://farm9.staticflickr.com/8479/8180898838_c3c348e78e_z.jpg" width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8180763162/" style="margin-left: 1em; margin-right: 1em;" title="Pear Hand Pies"><img alt="Pear Hand Pies" height="468" src="http://farm9.staticflickr.com/8349/8180763162_9f06818c27_z.jpg" width="700" /></a></div><br />This fruit-herb-toasty combination really is lovely. It's soft and earthy and comforting. These are the pie version of my perfect space. Wrap 'em in parchment, tie 'em up with twine, give 'em to your friends. Rock the Thanksgiving world in the warmest and flakiest of ways.<br /><br /><b><span style="font-size: large;">Pear, Sage, and Toasted Vanilla Hand Pies</span></b><br /><br /><u>For crust</u><br /><i><a href="https://twitter.com/Chef_Keller">Thomas Keller</a> via <a href="http://localmilk.blogspot.com/2012/07/blueberry-basil-and-goat-cheese-hand.html">Local Milk</a></i><br /><br />250 g (2 cups) all purpose flour, divided, plus more for dusting<br />1 tsp. kosher salt<br />226 g (2 sticks) very cold butter, cut into small cubes<br />60 ml (1/4 cup) ice water<br /><br />In the bowl of a stand mixer fitted with the paddle attachment, combine 125 g (1 cup) of the flour and salt. With mixer on low, add cubed butter one handful at a time until incorporated. Add the other 125 g (1 cup) of flour until just blended. Add the water and mix until just incorporated and a dough comes together. Form dough in a flat round disc, wrap tightly in plastic wrap, and refrigerate for at least one hour or up to two days.<br /><br />Once dough is done resting, remove plastic wrap and place on a lightly floured surface. Roll dough out to 1/4-inch thick. Using a four-inch biscuit cutter (mine was more like 3 1/2 inches), cut out circles from the dough, gathering and re-rolling as necessary until all the dough is used up. Refrigerate dough until ready to use (no longer than two days).<br /><br />The unrolled dough or rolled and cut circles of dough can be frozen for several months. If freezing circles of dough, make stacks six circles high, separating each with a piece of parchment paper, and wrap tightly with plastic wrap. A fantastic way to have hand pies in a flash!<br /><br /><u>For filling</u><br /><u><br /></u>1/2 cup granulated sugar<br />1 vanilla bean<br />2 firm pears, cut into small cubes<br />juice from half a lemon<br />1 1/2 tsp. fresh sage, finely chopped<br /><br />Make toasted vanilla sugar (which I raved about&nbsp;<a href="http://tartletsweets.blogspot.com/2012/10/spiced-apple-cider-caramel-sauce.html">here</a>&nbsp;from the lovely and genius&nbsp;<a href="http://www.topwithcinnamon.com/2012/10/how-to-toast-and-grind-a-vanilla-bean.html">Top with Cinnamon</a>). Place the sugar in a small bowl. Split the vanilla bean and scrape the seeds into the bowl of sugar. Chop the scraped vanilla bean into 1/4-inch pieces and transfer to a small saucepan. Toast the vanilla bean over medium heat until fragrant (this will only take a couple of minutes). Transfer toasted vanilla bean to a mortar along with about 1/2 tsp. of the sugar. Grind the bean and sugar until powdery. Pour into the small bowl of sugar and stir to combine.<br /><div><br /></div>In a small bowl, combine pears, lemon juice, sage, and 1/4 cup of the toasted vanilla sugar, stirring to evenly distribute everything. Let sit for 10 or so minutes, stirring once. Reserve remaining 1/4 cup of toasted vanilla sugar for use when assembling the pies.<br /><br /><u>To assemble and bake</u><br /><br />small bowl of ice water<br />1 egg, lightly beaten<br />remaining 1/4 cup toasted vanilla sugar (see above)<br /><br />Place a Tbsp. of filling in the center of one circle of dough. Using your finger, wet the outside edge of the dough with water. Place another circle on top or fold dough over the filling and gently press around the edge with the tines of a fork to seal. (Alternatively, place a tsp. of filling in the center of one circle of dough, wet edges, and fold over filling for mini pies.) Repeat with remaining dough and filling. Refrigerate for 15 minutes. Brush with beaten egg, sprinkle generously with toasted vanilla sugar, cut holes to vent, and refrigerate for 10 minutes more.<br /><br />Preheat oven to 425 degrees F and position rack in the center of the oven. Bake pies for 6 minutes then reduce heat to 350 degrees F, rotate pan, and bake until golden, about 15 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8180765144/" style="margin-left: 1em; margin-right: 1em;" title="Pear Hand Pies"><img alt="Pear Hand Pies" height="468" src="http://farm9.staticflickr.com/8337/8180765144_41e1052e14_z.jpg" width="700" /></a></div><div style="text-align: center;"><i>Lone pie baby.</i></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com5tag:blogger.com,1999:blog-5939000199303683496.post-4988114083662330132012-11-01T05:00:00.000-04:002013-02-28T16:32:13.210-05:00Spiced Buttermilk Bundt Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8098360249/" style="margin-left: 1em; margin-right: 1em;" title="Buttermilk Bundt Cake"><img alt="Buttermilk Bundt Cake" height="468" src="http://farm9.staticflickr.com/8335/8098360249_f26b586246_z.jpg" width="700" /></a></div><br />So now that fall is in full swing, how have you been spending it? Watching leaves changing? Buying new boots (yes!)? Yearning for food-filled holidays?<br /><br />Or have you been drowning in pumpkin? I have seen&nbsp;<i>so </i>much pumpkin out there on the webs.&nbsp;Too much pumpkin I think. Don't get me wrong. I like pumpkin, especially in pie form. It's just that I'm feeling a bit overloaded with pumpkin recipes. Plus, there are some places that pumpkin (or its flavor counterparts) is not meant to be, such as in coffee. No more homemade pumpkin spice lattes please. Just stop. Please. I'm begging you.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8098357476/" style="margin-left: 1em; margin-right: 1em;" title="Buttermilk Bundt Cake"><img alt="Buttermilk Bundt Cake" height="469" src="http://farm9.staticflickr.com/8048/8098357476_8229a8cd48_z.jpg" width="700" /></a></div><br />Besides, there are&nbsp;so&nbsp;many other delicious, warm, beautiful fall flavors! Like pear and apple, which I've clearly been obsessed with recently. And spice!<br /><br />Yes, I rang in fall with spices tossed in buttermilk cake. Mini bundt ones of course, because that's how I do. There's just something about allspice, clove, nutmeg, and the like that make everything feel and smell and taste like fall.<br /><br /><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8106372804/" style="margin-left: 1em; margin-right: 1em;" title="Buttermilk Bundt Cake"><img alt="Buttermilk Bundt Cake" height="517" src="http://farm9.staticflickr.com/8333/8106372804_3930ae3a96_z.jpg" width="700" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8098365644/" style="margin-left: 1em; margin-right: 1em;" title="Buttermilk Bundt Cake"><img alt="Buttermilk Bundt Cake" height="469" src="http://farm9.staticflickr.com/8049/8098365644_57262c2687_z.jpg" width="700" /></a></div><br />This cake is perfectly spiced, tender and moist (even more so the next day), simple and lovely. It's the dreamiest of fall cakes and really doesn't need any glaze or sauce at all--a light sprinkling of cinnamon or powdered sugar would do just fine. But if you're feeling snazzy, this cake pairs quite well with my new best ever Spiced Apple Cider Caramel Sauce. You're welcome.<br /><br /><b><span style="font-size: large;">Spiced Buttermilk Bundt Cake</span></b><br /><i>makes 24 mini (2 1/2-inch) bundts, or one 10-inch&nbsp;bundt</i><br /><i>base cake recipe adapted from&nbsp;<a href="http://www.yumsugar.com/Lemon-Buttermilk-Bundt-Cake-Recipe-23151888" target="_blank">yumsugar</a></i><br /><br /><i>Note: If you can get whole spices and then grind them up freshly yourself, I super duper highly recommend it. The spice is so much lovelier. However, if you choose whole over pre-ground, you may want to decrease the amount of each depending on how potent you want the spice.</i><br /><br />375 g (3 cups) all-purpose flour<br />2 tsp. baking powder<br />1/2 tsp. salt<br />1 1/2 tsp. cinnamon<br />1 tsp. ginger<br />1/4 tsp. cloves<br />1/4 tsp. allspice<br />1/4 tsp. nutmeg<br />1/8 tsp. cardamom<br />113 g (1/2 cup) butter, at room temperature<br />300 g (1 1/2 cups) granulated sugar<br />3 eggs, at room temperature<br />2 tsp. pure vanilla extract<br />1 1/4 cups buttermilk<br />1/2 cup vegetable oil<br /><br />Preheat the oven to 350 degrees F. Grease a mini-bundt pan (I used&nbsp;<a href="http://www.amazon.com/Wilton-Mini-Cavity-Fluted-Pan/dp/B0045Y17JU/ref=pd_bxgy_k_img_y" target="_blank">this one</a>) or 10-inch Bundt pan. Set aside.&nbsp;In a medium bowl, whisk flour, baking powder, salt, and all the ground spices. Set aside.<br /><br />In the bowl of a stand mixer fitted with the whisk attachment, beat butter and sugar on medium-high speed (6 on a KitchenAid) until light and fluffy. Reduce mixer to medium speed (4 on a KitchenAid) and add eggs one at a time, mixing to combine after each.&nbsp;In a two-cup glass measuring cup or other bowl with a lip, lightly whisk vanilla, buttermilk, and oil.<br /><br />With the mixer on medium-low speed (2 on a KitchenAid), mix in the flour mixture in thirds alternating with the buttermilk mixture and ending with the flour mixture (three flour additions, two buttermilk additions), mixing until just combined after each addition. (At this point, feel free to increase the spices if you want a more intensely spiced cake. I added more allspice at this point and was super happy I did.)<br /><br />For mini bundt cakes, transfer 1/3 of the batter to a pastry bag fitted with a large plain round tip. Fill each well of the prepared pan just to the lip (we'll call it 3/4 full).&nbsp;Add more batter to the pastry bag as needed.&nbsp;Bake until tester inserted comes out clean and cakes spring back when lightly pressed,&nbsp;12-15 minutes.<br /><br />For a full-size bundt cake, pour batter into prepared pan and bake until tester comes out clean and cake springs back when lightly pressed, 50-55 minutes.<br /><br />Remove the pan from the oven and let cool for 10 minutes then quickly invert pan over a cooling rack. The cake(s) should easily come lose from the pan. If they don't, tap the edge of the pan lightly on the rack. Let cool completely then serve as-is, with a sprinkle of cinnamon or powdered sugar, or with a drizzle of Spiced Apple Cider Caramel Sauce.&nbsp;Cakes will keep at room temperature for several days.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/litelwonderland/8098370090/" style="margin-left: 1em; margin-right: 1em;" title="Buttermilk Bundt Cake"><img alt="Buttermilk Bundt Cake" height="469" src="http://farm9.staticflickr.com/8048/8098370090_f877b363b4_z.jpg" width="700" /></a></div>Tartlet Sweetshttp://www.blogger.com/profile/10463457763769003680noreply@blogger.com4